POMEGRANATE GREENS Makes 3-4 servings | 30 minutes
2 large or 3 small bunches of greens (kale, collards, Swiss chard, dandelion, carrot or mustard greens)
3-4 tablespoons olive oil
1 tablespoon minced garlic
1 serrano pepper, thinly sliced
2-3 stalks green onions, thinly sliced
1 teaspoon ground cinnamon
1 cup pomegranate juice
1 tablespoon ginger purée
1½ teaspoons salt
Pomegranate seeds for garnish instructions
1. Using a sharp knife, remove the center stems of the leaves, especially in the case of kale, dandelion, mustard or collard greens. Discard the bottom inch or two if it appears inedible. Thinly slice the remaining stems. Set these aside. Tear the leaves into smaller pieces and set aside separately.
2. In a large frying pan or wok, heat up the olive oil and when it the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle; and within 3-4 seconds, add the garlic, green onion, serrano, green onion and sliced stems of the greens.
3. Cook this mixture covered on low heat, stirring frequently for 3-4 minutes, then add the cinnamon, pomegranate juice, ginger and salt. Continue cooking until the mixture is dark green and reduced in size — there should be no visible liquid. This may take up to 10-12 minutes.