Warm greens: the perfect Fall dish when you crave salads but need to stay warm. The added beauty and taste of pomegranate seeds add complexity to the dish.
Sophisticated, light, delicious, unexpected are some of the words that come to mind to describe this. It’s healthful too! This recipe is based on Terry Walters’ Warm Greens with Citrus Dressing and Pomegranate in her cookbook Clean Food.
- 2 bunches of greens (bok choy, kale, dandelion, collard greens)
- 1 bunch spinach (or amaranth leaves)
- Seeds from ½ pomegranate
- Juice from 1 orange
- 1 1/2 tablespoon maple syrup (or brown rice syrup)
- 2 tablespoon EV olive oil
- ½ teaspoon fresh, grated ginger
- 1 tablespoon mirin (or rice vinegar)
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon apple cider vinegar
- Mix all dressing ingredients.
- Trim greens and cut leaves into bite-size pieces.
- Place all greens in a large saute pan – EXCEPT the spinach.
- Add dressing and saute two minutes or until bright green and tender.
- Add spinach and coor for one additional minute.
- Remove from heat and add pomegranate seeds.
- Serve, expecting oohs and aahs!
Here is the original recipe: Warm Green with Citrus Dressing and Pomegranate. I substituted spinach for Terry’s watercress – the one in stores is rarely fresh and too bitter – and maple syrup for syrup (who has brown rice syrup on hand?). Be sure to consume the extra pomegranate seeds quickly since they ferment after a few days in the fridge.