Grilled Squab With Pomegranate Molasses And Kale

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

4	medium	squabs -- backbones removed and flattered by butcher
1/2	cup	virgin olive oil -- plus 3 tablespoons
2	tablespoons	honey
2	tablespoons	red wine vinegar
2	tablespoons	paprika
1	medium	red onion -- thinly-sliced
1	medium	juice and zest of 1 lemon
1	bunch	fresh kale -- cut into 1/4-inch ribbon -- to yield
6	ounces	pomegranate molasses
1	teaspoon	salt and pepper to taste

Preparation:

Preheat grill. In a shallow dish, mix squab 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-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, sauté‚ red onion in 3 tablespoons virgin olive oil in 12-inch 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.