Fried Rice with Kale and Pomegranate

My produce items: Kale and Pomegranate

1 bunch of kale
1 pomegranate
1 lemon
1/4 cup of chopped onion
1 tablespoon of olive oil
2 tablespoons of honey
1 cup of rice

Mince onion and saute in olive oil in a skillet.  Chop up kale into desirable pieces and add to saute.  Stir periodically.  Add one tablespoon of honey and juice from half a lemon.  Stir well.

Prepare rice (I used a rice cooker).  Add rice to saute and mix well.

Seed pomegranate.  Crush pomegranate seeds well (I used a potato masher).  Drain juice into rice mixture but keep the seeds separated.  Repeat juicing and draining procedure two more times.

Add remaining half of lemon juice and additional tablespoon of honey to the rice and stir well over low heat.  Top rice with remaining pomegranate seeds or stir into mixture before serving.

Serve hot.

Serves 4-6

Final Verdict: Not Bad

The pomegranate I got wasn't super ripe.  It was more pinkish than red and the seeds were not nearly as sweet as redder/riper pomegranates.  I had to make up for the lack of sweetness with honey.  And since the pomegranate was a little on the sour side, juice from a full lemon was too much.  Half of a lemon would have sufficed.  Juicing the seeds actually made them quite soft.  I usually don't like pomegranate seeds because they are a bit tough to bite into.  Crushing them softened them up a lot and made them a nice addition to the dish.  Next time I'll try to find a riper pomegranate and lessen the lemon juice.