Red Meat Allergy Friendly Pomegranate & Mint Mustard Greens
Total time25 min
Prep time10 min
Cook time15 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGINOlitalia Extra Virgin Olive Oil
- 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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