Sauteed Kale and Pomegranate Seeds


  • 1 tsp olive oil
  •  ½ large Vidalia onion, sliced into slivers
  • 12 curly leaves, stems removed and coarsely chopped
  • 1/3 cup pomegranate seeds


  1. Heat olive oil on medium heat.
  2. Sautee until translucent, about 5 minutes.
  3. Add in kale and pomegranate and sautee for a minute, or just until the kale’s color turns bright green and becomes slightly tender. 

Serving size if 4. 

Recipe adapted from Delicious Living. 

Nutrition Facts

Calories: 88 
Fat: 2 g
Fiber: 3 g
Protein: 4 g
Total Carbohydrates: 17 g

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.