Recipe for Grilled Squab with Pomegranate Molasses and Kale 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Squabs backbones removed
and flattened by butcher
1/2 cup Virgin olive oil plus
3 tbl Virgin olive oil
2 tbl Honey
2 tbl Red wine vinegar
2 tbl 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 cups
6 oz Pomegranate molasses
Salt to taste
Instructions:
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.

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