Sauteed Spinach with Walnut, Cranberries & Pomegranate
(Specials run from Wednesday, November 12 - Tuesday, November 18, 2014)
From our Demo Coordinator, Lisa Woodward.
1 Tbsp. olive oil
2 tsp. garlic
1 tbsp. onion - finely chopped
1/4 c. Walnuts - roughly chopped
1/4 c. Organic Dried Cranberries $5.99/lb. save $1
2 bunches Organic Spinach $1.99/bunch save $1
salt & pepper to taste
1 Pomegranate $1.99/ea. - you will need 1/2 cup of seeds (see below for how to remove seeds) - store the rest in the fridge.
1). In a large saute pan heat the olive oil over medium heat.
2). When hot, add the garlic and onion and saute until fragrant, but not browning.
3). Add the walnuts to the pan and continue to saute until garlic and onion are beginning to brown. Don't let it burn.
4). Add cranberries and spinach to pan and toss to combine. Allow spinach to wilt, tossing occasionally, for about three minutes.
5). Season with salt and pepper to taste.
6). Sprinkle pomegranate seeds over the top and serve warm. Serves 4.
How to remove seeds (arils) from a pomegranate
- Roll the fruit to loosen the seeds.
- Score 4 lines from top to bottom of the pomegranate to quarter the pomegranate.
- Submerge the pomegranate in a bowl of water and and pull apart the quarters. Use your fingers to help release the seeds.
- The pith will float and the seeds will sink. Remove the pith and discard, then drain the seeds. Enjoy!