I use to suck the juice out of the seeds (they are actually called arils) of the pomegranate and spit out the actual seeds... I thought that the seeds were poisonous. (I blame my sister for this .She is the one that told me that). And it turns out that it is an actual thing. That other people think that the seeds are not edible, so I guess don’t feel so duped. But I leaned. The seeds, they are very much edible, and very much tasty. I love biting into a pomegranate seed, letting the juice flood my mouth, followed by a nice little crunch from the seed inside, just like little crunchy red jewels. And the method of removing the seeds just makes them that much better. When you have to whack a fruit for it's edible parts, it got to be good. And to make this clear…. to all the people out there that thick the seeds are poison… the seeds are NOT POISION. In fact, they are quite good for you.
Now that that has been established, we can get to eating these little pearls the right way. And being all holiday and jolly lala, I was thinking of some classic side dishes that are typical around this time. Creamed spinach came to mind, but that just seemed a little boring. That’s where the pomegranate comes in. You add pomegranate to anything and it’s not boring anymore. Also I switched out the creamed part and replaced it with cashew cream, and spinach with kale… cause that’s what I do. And the results are fantastic! Sweet, creamy, crunchy, earthy... All the best flavors. And even though I ate most of it hot, it’s definitely a side that moves from hot to cold and still taste super great. Would even make a nice sandwich or maybe add a little bed of grains and you got yourself a nice little lunch.
But the again, you probably wont have any left overs
The stuff. A bunch of kale, some cashews that have been soaking for a little while, and a pomegrante (I only used half of one). We also need us some more fresh water, a lemon, a few cloves of garlic and salt and pepper.
Remove the arils (thats what the juicy seeds ae called) by placing half the pomegranate into a bowl and whacking it with a big wooden spoon. (martha stewart taught me this)
Strain the soaking cashews and dump them into a blender with the juice of the lemon, the garlic, some fresh water and some salt and pepper.
Turn blender on and blend until a nice smooth consistency
Chop up the kale and place into a really big skillet with a few splashes of water.
Once the kale has wilted, pour the cashew cream all over it.
Add in the pomegranate seeds
And get yourself a fork (bowl is optional( and eat.
Creamed food never tasted this good!
Cashew Creamed Kale with Pomegranate
makes 3-4 servings
- 1 bunch (abut a pound) Kale
- 1/2 cup cashews that have been soaking in water for a little while
- 3/4 cup water
- 1 lemon
- 2-3 loves garlic
- 1/2 cup pomegranate seeds (about 1/2 a pomegranate)
- salt and pepper to taste
Take your pomegranate , slice in half, and place half seed sside down into a bowl. Take a big wooden spoon or something like it, and whack the outside of the fruit. The seeds will all fall out.. but check for any stuck seeds
Strain cashews from soaking waterand dump into a blender with the juice of the lemon, the garlic, ¾ cups of water, and a pinch or two of salt. Blend until a smooth a creamy cream. If you think the cream is to thick, add in another splash of water
After washing kale, chop it up into smallish pieces. (remove stems if you want.. I don't, I like the stems) Stick the kale into a large skillet with a few splashes of water and a sprinkle of salt and place on the oven on medium high heat. Stir around until kale is wilted and the water has evapotated. Pour on the cashew cream, mix around and top with the pomegranate seeds.
and eat..hot or cold. Its all good.