Sautéed Greens with Pomegranate Seeds
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Sauteéd Greens with Pomegranate
Seeds September, 2004 Serves 4 / Pomegranates are a traditional fall fruit. Peel away the pithy white sections to reveal the sweet, red seeds. Onions, greens and fruit make for a winning combination in this recipe -- an excellent addition to your Thanksgiving dinner. Prep Time: 15 minutes Cooking Time: 8 minutes 1 teaspoon sesame oil 1/2 large Vidalia (sweet) onion, cut in crescents 2 large cloves garlic, minced Pinch sea salt 12 collard or kale leaves, stems sliced into 1/4-inch rounds and leaves coarsely chopped 1/3 cup pomegranate seeds 1 tablespoon water 1. Heat oil in a heavy skillet over high heat. Add onions, garlic and salt; cook 2 minutes, stirring constantly. Add collard stems and cook 1 minute. Add greens, pomegranate seeds and water; stir-fry 2 to 3 minutes or until greens are wilted. Serve immediately. Calories 108,Fat 1,Perfat 12,Cholesterol 0,Carbo 23,Protein N/A,Fiber 3,Sodium N/A |
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