This citrus-spiked dressing is also delicious tossed with simple salad greens and toasted walnuts. Hand-squeezing the grapefruit (instead of using a juicer) assures that you get the benefits of the pulp in your vinaigrette.
Sautéed Leafy Greens with Grapefruit Vinaigrette
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Ingredients
- 6 tablespoons plus 1 teaspoon walnut or extra-virgin olive oil
- 1/2 teaspoon dried rosemary
- 1 tablespoon maple syrup
- 1 medium-to-large grapefruit to yield 1/2 cup fresh juice
- 2 teaspoons finely grated organic grapefruit peel
- 3 tablespoons fresh lemon juice
- 2 large cloves garlic, chopped divided
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 bunch kale or collard greens (about 10 ounces) washed and cut into ribbons
- 1/3 cup thinly sliced dried figs
Instructions
- Warm 6 tablespoons oil and dried rosemary in a small pot on low heat until rosemary just begins to drift. Do not boil. Remove from heat.
- 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 continuously on high while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. If not using immediately, refrigerate in a tightly covered jar.
- In a large pan, heat remaining 1 teaspoon oil over medium heat. Add remaining chopped garlic and sauté until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
- Add 1/2 cup vinaigrette to greens and sauté on medium-low heat until vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add sliced figs and sauté 1 minute more.
Recipe Notes
Nutrition Facts
Sautéed Leafy Greens with Grapefruit Vinaigrette
Amount Per Serving
Calories 122
% Daily Value*
Sodium 46mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 122 cal, 55% fat cal, 8g fat, 1g sat fat, 0mg chol, 2g protein, 13g carb, 2g fiber, 46mg sodium
