Sauteed Leafy Greens With Grapefruit Vinaigrette

READY IN: 20mins
Recipe by Sharon123

Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

Top Review by Rita1652

Loved the rosemary, grapefruit and lemon with the greens. I used bottled grapefruit juice, fresh out of the garden Swiss chard and kale about 8 cups worth. I used Recipe #54099
in place of fresh garlic using 3 cloves.
I used fresh rosemary adding it right to the blender with the oil, skipping the infusing part. I also used 4 fresh picked figs in place of the dried. Do take note the nutritional facts are off because there is 1 cup of dressing leftover. I can`t wait to toss a salad with the rest of the dressing!
Thanks for the healthy eats!

Ingredients Nutrition

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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