Seared Chicken Cutlets with Winter Greens & Pomegranate Sauce

Directions

1. 1Slice the root end off of the pomegranate. Lightly score the pomegranate root to tip end. Give it a quarter turn and lightly score it again. Take the knife and lightly pierce it into the open end. Twist it, opening the pomegranate into 4 equal pieces.
2. 2Hold each piece of the pomegranate in your hand, seeds facing down (over a large bowl) and heavily tap the skin with the back of a wooden spoon. The seeds should just fall right into the bowl. Repeat with remaining pomegranate pieces.
3. 3Remove any white pieces from the pomegranate out of the seeds.
4. 4Transfer 3/4 of the seeds to a blender and pulse until juicy. Pour the juice through a strainer into a small saucepan, and press with a spatula to get as much juice as you can. Discard the solids.
5. 5Add the brown sugar and the remaining pomegranate seeds to the pan and lightly simmer while you cook the rest of the meal.
6. 6Add the oil to a large skillet. Season the chicken and sear until cooked through and nicely browned on both sides, about 7 minutes. Transfer chicken to a plate.
7. 7Back in the skillet, add the minced garlic (and more oil if needed). Add the chopped greens and sauté until barely wilted, two minutes. Season with a pinch of salt and pepper.
8. 8Arrange the greens on your plates, then top with seared chicken cutlets (and any juice that accumulated). Drizzle with pomegranate sauce and serve immediately.