Wilted Greens With Pomegranate and Pumpkin Seeds

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

• Ready In: 25 mins
• Serves: 4
• Yields: 4 side dishes

Ingredients

• 3  bunches  leafy greens, (such as Swiss Chard, Escarole and Kale), washed, stemmed and cut into pieces
• 1  shallot, chopped
• 1⁄2 cup pomegranate seeds
• 1⁄2 cup  pumpkin seeds
• 1⁄4 cup  agave nectar
• 1⁄2 cup  balsamic vinegar
• 3⁄4 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.