15 Feb 2011 Warm Winter Greens Salad

Adapted from Whole Foods Market. Warm winter greens salad. Downloaded from the web on February 5, 2011.

My Comment: A piece of advice – don’t heat those greens too much and if you use radicchio, give that a head start in the pan. The first time around with the recipe, I tried to follow the ingredient suggestions; now I would be a little more flexible – nearly any salad type green will work or use a mixture – Olivia’s has a spinach mix that includes escarole and radicchio. Another word of advice – use a fresh lemon. The green bottle just doesn’t compare.

Ingredients

Warm Winter Green Salad

Copyright © 2011. Adrien Bisson.

2 TBSP canola oil
1 bunch curly endive or escarole (3/4 lb), roughly chopped
1 head radicchio (3/4 lb.), core removed and roughly chopped
2 TBSP capers, drained
12 Kalamata olives, pitted and sliced
1/2 tsp red pepper flakes
3 TBSP dried currents (I used raisins)
1 TBSP extra virgin olive oil
Juice of 1 lemon
3 TBSP toasted pine nuts, walnuts, hazelnuts or pecans
1 TBSP orange zest

Method

1. Heat oil in a large pot or wok (recommended) over medium high heat. Add greens and radicchio and cook, stirring constantly until just wilted – about 5 minutes.

2. Add capers, olives, pepper flakes and currents. Cook tossing gently for another 15 seconds.

3. Drizzle with olive oil and lemon juice. Sprinkle pine nuts (or other toasted nuts/seeds) and orange zest on top.

Serves 4-6. Weight watcher points = 4.

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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

One response to “15 Feb 2011 Warm Winter Greens Salad

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