Sauteed Leafy Greens With Grapefruit Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine. Ingredients:
6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus |
1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil |
1/2 teaspoon dried rosemary |
1 tablespoon pure maple syrup |
1 medium grapefruit (to make 1/2 cup fresh juice) |
2 teaspoons grapefruit peel, finely grated |
3 tablespoons fresh lemon juice |
2 large garlic cloves, chopped (divided) |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.) |
1/3 cup dried fig, thinly sliced |
Directions:
1. Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
2. In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
3. Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
4. Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!
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