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. |
