Pomegranate Kale

21min prep 8min cook 13min  |  Created by: Emily Wilson

A sweet preparation for a tasty, heart-healthy green.

Ingredients

  • Kale (8 Cups)

  • Pomegranate Seeds (1/4 Cup)

  • Black Pepper

  • Kosher Salt

  • Extra Virgin Olive Oil (2 Tablespoons)

  • Pomegranate Juice (1/3 Cup)

Equipment

  • Aluminum Foil

  • Stove Top

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Saute Pan, Large (12" Or Larger)

Notes

  1. 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.
     

Prep Steps

  • 1

    Separate the leaves of kale from the stems and tear into bite-size pieces.
    Kale

  • 2

    Soak the kale leaves in a large bowl of cold water for a few minutes.
    Kale

  • 3

    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.
    Kale

Cook Steps

  • 4

    Heat a large saute pan over medium heat. Add olive oil and warm.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 5

    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.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 6

    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.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 7

    Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Produce

  • Kale (8 Cups)

  • Pomegranate Seeds (1/4 Cup)

Spice & Baking

  • Black Pepper

  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Beverages

  • Pomegranate Juice (1/3 Cup)

Kitchen Supplies

  • Aluminum Foil

Appliances

  • Stove Top

Cooking Equipment

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Saute Pan, Large (12" Or Larger)

Prep Steps

  • 1

    Separate the leaves of kale from the stems and tear into bite-size pieces.
    Kale

  • 2

    Soak the kale leaves in a large bowl of cold water for a few minutes.
    Kale

  • 3

    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.
    Kale

Cook Steps

  • 4

    Heat a large saute pan over medium heat. Add olive oil and warm.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 5

    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.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 6

    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.
    KalePomegranate JuicePomegranate SeedsKosher SaltExtra Virgin Olive OilBlack Pepper

  • 7

    Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Pomegranate Kale

21min prep: 8min cook: 13min

A sweet preparation for a tasty, heart-healthy green.

Notes:
  1. 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.
     

Ingredients

Produce

  • Kale (8 Cups)
  • Pomegranate Seeds (1/4 Cup)

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Beverages

  • Pomegranate Juice (1/3 Cup)

Equipment

Kitchen Supplies

  • Aluminum Foil

Appliances

  • Stove Top

Cooking Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Saute Pan, Large (12" Or Larger)

Prep Steps

  1. Separate the leaves of kale from the stems and tear into bite-size pieces.

  2. Soak the kale leaves in a large bowl of cold water for a few minutes.

  3. 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.


Cook Steps

  1. Heat a large saute pan over medium heat. Add olive oil and warm.

  2. 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.

  3. 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.

  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

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