Wilted Greens With Pomegranate and Pumpkin Seeds

SassiFras's Note:

This is a recipe that I found while searching the 'net for healthy recipes. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/celebrate-national-pomegranate-month.html

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0 side di ...

• 3 bunches leafy greens , (such as Swiss Chard, Escarole and Kale), washed, stemmed and cut into pieces
• 1 shallot , chopped
• ½ cup pomegranate seeds
• ½ cup pumpkin seeds
• ¼ cup agave nectar
• ½ cup balsamic vinegar
• ¾ cup olive oil , plus 1 teaspoon
• salt , to taste
• pepper , to taste

Directions:

1. 1) Toast pumpkin seeds in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes. Set aside to cool.
2. 2) Saute shallots with 1 teaspoon of olive oil over medium heat for 2-3 minutes, until soft. Set aside.
3. 3) In a large saucepan, cook balsamic and agave over medium heat for 2 minutes. Add the cooked shallots and continue cooking for another 2 minutes.
4. 4) Turn off the heat and slowly whisk in the 3/4 cups of olive oil.
5. 5) Pile the cut greens onto a platter or in a large bowl and pour the dressing over the greens.
6. 6) Toss in the pomegranate seeds and toasted pumpkin seeds until combined. Season with salt and pepper to taste.