A sweet preparation for a tasty, heart-healthy green.
Buy a good quality, dark red pomegranate juice to ensure it has a lot of pomegranate flavor. Oftentimes, grocery stores will sell packaged pomegranate seeds. If not, you can buy a whole pomegranate, cut it in quarters, and pull the flesh apart to easily remove the seeds.
Created by: Emily Wilson
Tags: American, Side Dish, Vegetables, Dinner Party, Healthy, Romantic, Weeknight, Kid Friendly, Gourmet, Quick & Easy, Brunch, Easy
- Pomegranate Seeds
- Black Pepper
- Kosher Salt
- Extra Virgin Olive Oil
- Pomegranate Juice
- Aluminum Foil
- 1 Stove Top
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 1 Saute Pan, Large (12″ Or Larger)
- Separate the leaves of kale from the stems and tear into bite-size pieces.
- Soak the kale leaves in a large bowl of cold water for a few minutes.
- Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
- Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
- Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!