No need for a fatty dip when you can play with greens and reds.
- Some Nachos.
- Greens like Spinach or Basella Alba, which I have used.
Melt butter in a flat pan. Saute chopped garlic, taking care to avoid burning it. Add the washed and chopped leaves. Now tilt the pan so that one side is lower than the other. Push the greens to the top of the pan. Let the water they release drain downwards. Cook on high heat till all the water has evaporated. Lightly saute the greens and sprinkle pepper. Mix well and let it cool.
Once cooled add in the pomegranate seeds. The juicy sweetness of these will perfectly complement greens.
Set them up on the nachos for perfect finger food.