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Warm Greens with Citrus Dressing and Pomegranate
by Terri Walters
Terriwalters.net author of Clean Food


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Editor's Note from Andrea D'Amore
: For me fall is synonymous with ‘eat as many pomegranates as possible,’ and that’s just what I’m doing right now.  This recipe happens to be one of the many ways I have found to sneak this anti-oxidant rich super-fruit into my diet while they are still in season. Pomegranates have been used for centuries to remedy everything from early morning sickness, to ulcers and bacterial eye infections and in recent years have gained popularity as research continues to prove their positive health benefits. Loaded with poly-phenols they protect our bodies from oxidative damage that causes cancer and cardiovascular disease. High levels of potassium, vitamin K, ascorbic acid and vitamin C also protect the cardiovascular system and blood vessels; and for those who are anemic pomegranates contain high levels of iron and more importantly ascorbic acid which assists in the absorption of that iron.

Also, while any green that is in season will work just fine, you can add to the healing benefits of this recipe by making it with kale. This incredible fibrous vegetable of the cruciferous variety will give you extra vitamins A, C and K protecting everything from our eyes to our cardiovascular system. Additionally, apple cider vinegar found in the dressing acts as a tonic and the citrus and ginger provide anti-microbial compounds to give your immune system a boost.


2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from half of a large pomegranate


Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar


In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.



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