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