Eosinophilic Esophagitis Friendly Pomegranate & Mint Mustard Greens
Total time25 min
Prep time10 min
Cook time15 min
4.6(30)
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 lb mustard greens, tough stems removed, leaves roughly torn
- ¼ cup water
- ¼ tsp salt
- 1 tbsp pomegranate molasses
- 1 tsp lemon juice
- ¼ cup fresh mint leaves, roughly torn
For serving
- ¼ cup pomegranate arils
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the red onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely so the garlic does not burn.
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