I love the meditative quality of removing the seeds of a pomegranate. They are finicky and will definitely stain your hands red. Still, pomegranates have to make an appearance somewhere on my table between Rosh Hashanah and Sukkot.
Swiss chard is delicious. Mildly bitter, it is packed with nutrients and that great color to boot.
Ingredients
1 large bunch Swiss Chard
1 pear - Red, Anjou, or Bosc
1 shallot
½ pomegranate, seeded
2 oz. walnuts, toasted
2 Tbsp. olive oil
⅛ tsp. ground cardamom
¾ teaspoon sea salt + a pinch more to taste
Directions
Clean the chard very well, making certain it is free of any dirt.
Remove the seeds from the pomegranate half.
Dice the pear into small squares about the size of a dime.
Dice the shallots into the same size.
Chop the walnuts.
In a sauté pan on high, add the olive oil and saute the shallots for 3 minutes. Add the chard and wilt.
Add the pears and the toasted walnuts and cook for 2 minutes more.
Turn off the flame. Add the cardamom and the salt and stir.
Let cool for 1 minutes and add the pomegranate seeds. Check for seasoning. Toss and serve.