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Wilted Greens With Pomegranate and Pumpkin Seeds

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“This is a recipe that I found while searching the 'net for healthy recipes. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/celebrate-national-pomegranate-month.html”
READY IN:
25mins
SERVES:
4
YIELD:
4 side dishes
UNITS:
US

Ingredients Nutrition

  • 3 bunches leafy greens, (such as Swiss Chard, Escarole and Kale), washed, stemmed and cut into pieces
  • 1 shallot, chopped
  • 12 cup pomegranate seeds
  • 12 cup pumpkin seeds
  • 14 cup agave nectar
  • 12 cup balsamic vinegar
  • 34 cup olive oil, plus 1 teaspoon
  • salt, to taste
  • pepper, to taste

Directions

  1. 1) Toast pumpkin seeds in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes. Set aside to cool.
  2. 2) Saute shallots with 1 teaspoon of olive oil over medium heat for 2-3 minutes, until soft. Set aside.
  3. 3) In a large saucepan, cook balsamic and agave over medium heat for 2 minutes. Add the cooked shallots and continue cooking for another 2 minutes.
  4. 4) Turn off the heat and slowly whisk in the 3/4 cups of olive oil.
  5. 5) Pile the cut greens onto a platter or in a large bowl and pour the dressing over the greens.
  6. 6) Toss in the pomegranate seeds and toasted pumpkin seeds until combined. Season with salt and pepper to taste.

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