Grilled Squab With Pomegranate Molasses And Kale

Recipe Ingredients

4		Squabs - backbones removed
		And flattened by butcher
1/2 cup	118ml	Virgin olive oil - plus
3 tablespoons	45ml	Virgin olive oil
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Red onion - thinly-sliced (medium)
		Juice and zest of 1 lemon
1		Large bunch fresh kale - cut 1/4" ribbons,
		To yield about 4 cups
6 oz	170g	Pomegranate molasses
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat grill.

In a shallow dish, mix squabs 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 to 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- 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 1 1/2 ounces pomegranate molasses over each bird and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5658) - from the TV FOOD NETWORK

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