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Prep 20min
Total40min
Servings4
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Ingredients
1
pomegranate
1
tablespoon brown sugar
1
pound chicken breasts, sliced lengthwise to make cutlets
3
cloves garlic, minced
1/2
bunch kale, roughly chopped
1/2
bunch collard greens, roughly chopped
1
pinch coarse salt and freshly ground pepper
2
tablespoons extra-virgin olive oil
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Steps
1
Slice 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
Hold 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
Remove any white pieces from the pomegranate out of the seeds.
4
Transfer 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
Add the brown sugar and the remaining pomegranate seeds to the pan and lightly simmer while you cook the rest of the meal.
6
Add 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.
Arrange the greens on your plates, then top with seared chicken cutlets (and any juice that accumulated). Drizzle with pomegranate sauce and serve immediately.
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No nutrition information available for this recipe
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