Pomegranates’ abundant polyphenols and potassium benefit your heart, and kale is chock-full of minerals, vitamin K, and anticancer sulforaphane. Peel away a pomegranate’s pithy white sections to reveal the tart-sweet, crimson seeds; or look for ready-to-eat seeds in your market’s refrigerated fruit section.
Recipe Ingredient Details:
1 teaspoon sesame oil
1/2 large Vidalia (sweet) onion, cut in crescents
2 large cloves garlic, minced
Pinch of sea salt
12 curly kale leaves (stems removed), coarsely chopped
1/3 cup pomegranate seeds
1 tablespoon water
Heat oil in a heavy skillet over high heat. Add onions, garlic, and salt; cook 2 minutes, stirring constantly. Add chopped leaves, pomegranate seeds, and water; stir-fry 3–5 minutes or until greens are wilted. Serve immediately.
Recipe Additional Notes:
PER SERVING: 88 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 4g protein, 17g carb, 3g fiber, 83mg sodium
Mon, 2013-08-05 14:43