Thanksgiving Sides

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Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Pomegranate Kale side dish recipe from Cooking Planit

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  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
  • Pomegranate Juice – 1/3 Cup
  • Kosher Salt
  • Black Pepper
  • Extra Virgin Olive Oil – 2 Tablespoons


  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.


  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!