|Sauteéd Greens with Pomegranate Seeds |
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