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Nutrition Facts
Serving Size 1 (62g) Recipe makes 4 servings The following items or measurements are not included below: leafy greens pomegranate seeds agave nectar balsamic vinegar
Calories 454
Calories from Fat 435		(95%)
Amount Per Serving		%DV
	Total Fat 48.4g	74%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 32.0g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 156mg		4%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 0.7g	2%
	Sugars 0.2g
Protein 4.4g		8%
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Wilted Greens With Pomegranate and Pumpkin Seeds

Recipe #398502 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SassiFras
Nov 9, 2009

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

3 bunches leafy greens, (such as Swiss Chard, Escarole and Kale), washed, stemmed and cut into pieces
1 shallot, chopped
1/2 cup pomegranate seeds
1/2 cup pumpkin seeds
1/4 cup agave nectar
1/2 cup balsamic vinegar
3/4 cup olive oil, plus 1 teaspoon
salt, to taste
pepper, to taste

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.