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Add a photoRaciónes: 4
Ingredientes
- 4 x Squabs backbones removed and flattened by butcher
- 1/2 c. Virgin extra virgin olive oil plus
- 3 Tbsp. Virgin extra virgin olive oil
- 2 Tbsp. Honey
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Paprika
- 1 med Red onion thinly-sliced Juice and zest of 1 lemon
- 1 lrg bunch Fresh kale cut 1/4" ribbons, to yield about 4 c.
- 6 ounce Pomegranate molasses Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat grill.
- In a shallow dish, mix squabs with l/2 c. virgin extra virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or possibly 3 hrs at room temperature.
- Place squabs skin-side down on warm part of grill. Sprinkle with salt and pepper. Squab should be served medium to medium-rare on bone at breast (this should take 8 to 10 min on first side and 4 to 5 min when turned over).
- Meanwhile, saute/fry red onion in 3 Tbsp. virgin extra virgin olive oil in 12- to 14-inch skillet till softened (about 8 to 10 min). Add in lemon juice and zest and kale and toss till wilted (3 to 4 min). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 333 | 86% |
| Total Fat 37.67g | 47% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 172mg | 5% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.54g | 7% |
| Protein 1.13g | 2% |
