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