Delicious Living
  • 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

Sautéed Kale with Pomegranate Seeds

DL Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 88

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.

  1. 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.

PER SERVING: 88 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 4g protein, 17g carb, 3g fiber, 83mg sodium

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