Fructose Free Pomegranate & Mint Mustard Greens
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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
Ingredient noteThis vegetable adds only a small amount of fructose in the portion used here, so it is likely Low Fructose. If you prefer to always avoid mustard greens, please tap it and change its rating to Red.
- 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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