Sauteed Kale with Lemon Blossom Honey and Pomegranate Seeds

Written By Allison Martin Holt

Lemon blossom honey from my local farmers’ market adds a nice contrast to this simple way of preparing kale when it is in season.  This dish is delicious served alongside lambchops. 

Serves 4

Ingredients

  • Kale leaves from 1 large bunch , torn

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon blossom honey

  • Seeds from 1 pomegranate

  • Sea salt and freshly ground black pepper

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the kale to the pan, season with salt and pepper, and cook for 5 minutes, or until the kale is soft. Add the honey to the skillet and continue cooking for 1 minute longer, stirring to combine. Add the pomegranate seeds and cook for an additional 2-3 minutes. Remove from heat.

  • Transfer to a serving platter. Sprinkle a dash of sea salt over the top. Serve immediately.

Allison Martin Holt
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