Grilled squab with pomegranate molasses and kale

1 Servings

Ingredients

Quantity Ingredient
4 Squabs, backbones removed and; flattered by butcher
½ cup Virgin olive oil; plus 3 tablespoons
2 tablespoons Honey
2 tablespoons Red wine vinegar
2 tablespoons Paprika
1 medium Red onion,; thinly-sliced
Juice and zest of 1 lemon
1 large Bunch fresh kale, cut into 1/4-inch ribbon; to yield a
6 ounces Pomegranate molasses
Salt and pepper to taste

Directions

Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature. Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes).

Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1½ ounces pomegranate molasses over each bird and serve immediately.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW # MB5658 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From: Meg Antczak <meginny@...>

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