of dishes. Combining greens with this citrus dressing, you simply can’t
go wrong, and the addition of pomegranate seeds on top is like icing on
2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from 1⁄2 large pomegranate
Juice of 1 orange (about 1⁄4 cup)
2 tablespoons extra virgin olive oil
1⁄2 teaspoon grated fresh ginger
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 for two minutes or until bright green and tender. Fold in watercress and cook for one more minute. Remove from heat and serve topped with pomegranate seeds.