Wilted Greens With Pomegranate and Pumpkin Seeds

• 3 bunches leafy greens, (such as Swiss Chard, Escarole and Kale), washed, stemmed and cut into pieces
• 1 shallot, chopped
• 12 cup pomegranate seeds
• 12 cup pumpkin seeds
• 14 cup agave nectar
• 12 cup balsamic vinegar
• 34 cup olive oil, plus 1 teaspoon
• salt, to taste
• pepper, to taste

1. 1) Toast pumpkin seeds in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes.
2. Set aside to cool.
3. 2) Saute shallots with 1 teaspoon of olive oil over medium heat for 2-3 minutes, until soft.
4. Set aside.
5. 3) In a large saucepan, cook balsamic and agave over medium heat for 2 minutes.
6. Add the cooked shallots and continue cooking for another 2 minutes.
7. 4) Turn off the heat and slowly whisk in the 3/4 cups of olive oil.
8. 5) Pile the cut greens onto a platter or in a large bowl and pour the dressing over the greens.
9. 6) Toss in the pomegranate seeds and toasted pumpkin seeds until combined.
10. Season with salt and pepper to taste.

leafy greens, shallot, pomegranate seeds, pumpkin seeds, nectar, balsamic vinegar, olive oil, salt, pepper

Taken from www.food.com/recipe/wilted-greens-with-pomegranate-and-pumpkin-seeds-398502 (may not work)