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Author Notes: Pomegranates have been often in our kitchen this winter, more than ever before. This creation happened spontaneously and naturally, out of ingredients we had on hand one evening. If you have not used pomegranate molasses, it can be found at a well-stocked grocery store, online, or you can make your own by reducing pomegranate juice in a sauce pan. Don’t leave it out in this dish; it will be missed. —Rebecca Fallihee | Eggplant + Olive
- 6 ounces brown rice spaghetti, or any type you prefer
- 4 ounces pancetta, diced
- 1 medium onion, diced
- 1 bunch kale, chopped
- 1/4 teaspoon salt
- 3 tablespoons pomegranate molasses
- 1 tablespoon orange zest
- 1 pomegranate
- salt and pepper, to taste
- Cook the spaghetti according to package directions in a large pot.
- While pasta is cooking, heat a large sauté pan to medium-high. Add pancetta and cook until almost done. Add the onion and continue to sauté until transculent, about 8 minutes.
- When onion is very soft, add kale and cook down until wilted, about 5 minutes.
- Drain spaghetti when cooked, and mix it into the kale and onion mixture.
- Add salt, orange zest, and pomegranate molasses. Toss the pomegranate seeds on top and stir them in gently. Add additional salt and pepper to taste, and serve.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens