• 5 tablespoons extra virgin olive oil
• 6 cloves garlic, finely sliced, divided
• ½ cup organic vegetable stock
• ½ pounds young kale, stems and leaves coarsely chopped
• Unrefined sea salt, to taste
• White pepper, to taste
• 1½ cups raw pecans
• 1 cup finely chopped onion
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme (strip the leaves from the stem)
• 2 cups cooked quinoa
• 1 tablespoon organic pastured butter
• 1 organic, pastured egg, lightly beaten
• ¾ cup dry white wine
• ¾ cup fresh pomegranate seeds
1. Preheat oven to 325 degrees. Lightly oil a 9 x 13-inch glass baking dish.
2. In a large saucepan over medium-high heat, add 2 tablespoons extra virgin olive oil. Add half of the garlic and cook until soft, but not golden. Raise heat to high, add the stock and kale, and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all the liquid has evaporated. Season with salt and white pepper. Set aside to cool.
3. Add cooled, cooked kale and pecans to a food processor; pulse several times until pecans are chopped and kale is shredded (the mixture should be chunky).
4. In a separate saucepan over medium-high heat, heat 2 tablespoons extra virgin olive oil; add the onion and remaining garlic; sauté 2-3 minutes. Add the sage and thyme and continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan-kale mixture.
5. Transfer the onion-kale-pecan mixture to a large bowl. Add the cooked quinoa and stir to combine. Stir in the remaining tablespoon of oil and melted butter. Season with salt and white pepper to taste. Add the egg and wine, and toss to coat. Transfer the mixture to the prepared baking dish. Cover and bake 30 minutes. Garnish with pomegranate seeds just before serving.
Note: This dish can serve as a veggie-only side, just nix the quinoa.
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