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Emerald Greens with Pomegranate Rubies


1 bunch dark leafy greens of your choice, stems removed, and blanched
4 cloves garlic, minced
2 T. olive oil
Salt and pepper
One lemon, zested
1/2 cup pomegranate arils


  1. In a large skillet, sauté the garlic in the oil until fragrant.
  2. Add in the greens and sauté until wilted about 3-5 minutes.
  3. Season with sea salt and pepper.
  4. Add the zest and pomegranates, and toss – reserving a little for the top.