Trying to find a veggie dish that reflects the season, we’ve married kale, well known as one of the world’s healthiest foods, with pomegrante, one of nature’s most famous aphrodisiacs. A great recipe to celebrate National Pomegranate Month, it also makes a delicious side at your Holiday turkey dinner.
1 tbsp neutral oil (like grape seed or canola)
1 head kale, coarsely chopped
pinch salt
2+ tsp pomegranate vinegar
salt and pepper to taste
pomegranate kernels to garnish, (optional)
1. In a large saute pan, heat the oil over medium heat. Add the kale and a pinch of salt, stirring to evenly cook for about 2 minutes.
2. Continue to cook for an additional 3-4 minutes until kale is completely soft but hasn’t lost it’s vibrant, green color. If kale starts to stick, add a couple tablespoons of water to the pan.
3. Remove from heat and stir in 2 tsp pomegranate vinegar. The acidity in the vinegar will diminish any bitterness in the greens. Season with salt and pepper to taste, adding an additional tsp of vinegar if you still find the kale bitter.
4. Transfer to a warm serving bowl. If you’re serving with a Holiday meal, top with a tsp or two of pomegranate kernels for a splash of crimson color.
