Wednesday, November 27, 2013
kale pomegranate salad
I toasted (and buttered, because forget restraint already) the bread, warmed a wedge of cheese in a hot skillet, and whacked a pomegranate till it coughed up its seeds. The kids were fascinated. Scratch that. I was fascinated. (And hurt. Because I missed the pomegranate a couple times.)
I don’t know much about pomegranates, but they’re all over the I-nets these days. There’s this video on pom-spanking, and Aimee did a whole post on the festive fruit. They’re juicy and tart-sweet—an excellent pop of flavor for anything and everything, declare the masses, and the masses are right.
Guys, I’m sold. I got my poms for 1.19 each. That’s more than a cup of pretty berry-seeds for a buck-twenty, and when you compare that to the cost of a half pint of blueberries or raspberries, it’s a fine deal indeed.
My children (just the two youngers were around for the fruit slamming/snacking) chew-suck on the seeds and then spit the insides out. Which is flat-out wrong, but I can’t convince them otherwise. We ate a bunch for breakfast and then at lunch I put a scoop of seeds on my kale salad and thoroughly enjoyed the pop of sweet color.
My pomegranate journey has just begun. It’s gonna be a tasty one.
Kale Pomegranate Salad
There are so many variations on this theme that it’s enough to make my eyes cross. Listen. All you need to do is lightly saute some chopped kale in butter—it’s done when it’s bright green and glossy with a touch of wilt. In a separate skillet saute some slivered almonds in butter. Sprinkle salt in both pans. Put the kale on a plate. Sprinkle the nuts on top. Grate a bit of fresh Parmesan on the hot kale, and spoon some pomegranate seeds over all. Eat. (But first take a photo because it’s so dang sexy.)
I wasn’t going to write up a recipe (because that’s what I just did, right?) but then I realized that some people are rather fond of their ingredient lists, so...
2 cups, coarsely chopped kale, sauteed in butter and salted
1 tablespoon almond slivers, toasted in butter and salted
light flurry of freshly grated Parmesan
1 tablespoon pomegranate seeds
Toss and eat.
There. Now go do it. Happy Thanksgiving!