Warm Greens with Citrus Dressing and Pomegranate

2 bunches greens (bok choy, kale, or collard greens)
1 bunch of watercress (I usually omit this)
Seeds from 1/2 large pomegranate (I usually use this for special occasions only)

Dressing:
Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar

In a small bowl, whisk together all dressing ingredients

Prepare greens by trimming and discarding dried ends. Cut leaves into bite-sized pieces. Keeping watercress aside, place all other greens in large saute pan. Add citrus dressing and saute 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.

serves 4-6