Sautéed Kale with Pomegranate Seeds
  • 1teaspoon sesame oil
  • 1/2 large Vidalia (sweet) onion, cut in crescents
  • 2 large cloves garlic, minced
  • Pinch of sea salt
  • 12 curly kale leaves (stems removed), coarsely chopped
  • 1/3 cup pomegranate seeds
  • 1tablespoon water
  1. Heat oil in a heavy skillet over high heat. Add onions, garlic, and salt; cook 2 minutes, stirring constantly. Add chopped leaves, pomegranate seeds, and water; stir-fry 3–5 minutes or until greens are wilted. Serve immediately.
Recipe Notes
Nutrition Facts
Sautéed Kale with Pomegranate Seeds
Amount Per Serving
Calories 88 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 83mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 88 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 4g protein, 17g carb, 3g fiber, 83mg sodium