Grilled Squab with Pomegranate Molasses and Kale
| Yield: | 1 Servings |
| Categories: |
| 4 | Squabs, backbones removed and; flattered by butcher | |
| 1/2 | c | Virgin olive oil; plus 3 tablespoons |
| 2 | tb | Honey |
| 2 | tb | Red wine vinegar |
| 2 | tb | Paprika |
| 1 | md | Red onion,; thinly-sliced |
| Juice and zest of 1 lemon | ||
| 1 | lg | Bunch fresh kale, cut into 1/4-inch ribbon; to yield a |
| 6 | oz | Pomegranate molasses |
| Salt and pepper to taste |
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