Friday, December 21, 2012

Warm Wilted Winter Greens

Tyler Florence posted a recipe for warm wilted winter greens that looked divine. We get a lot of chard and kale in our CSA weekly box, especially during this time of year, and I'm always looking for new ways to cook it. They are so hardy, so filling, and so good for you!

I tried this recipe out with a flat iron steak that I grilled up on my grill pan. No starch was needed. Between the steak and these greens, Andy and I were totally filled up and ready to exercise, which is exactly what we did! A little weight lifting after lunch is a good thing.

I'm posting the recipe exactly as Tyler posted it.

Warm Wilted Winter Greens
1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

1. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

2. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

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