Mustard Greens With Warm Walnut Vinaigrette

Ingredients

• 1pound fresh mustard greens (or substitute collards or turnip greens), washed and drained
• 2tablespoons walnut oil
• 1teaspoon vegetable oil
• 2teaspoons red wine vinegar
• Pinch salt
• Freshly ground pepper, to taste
• ½cup chopped walnuts, lightly toasted

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      197 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 5 grams protein; 95 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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Four servings

Preparation

1. Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.
2. Drain well in a colander or sieve and press with the back of a wooden spoon to release water. Chop greens coarsely and set aside.
3. In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot. Whisk in vinegar, salt and pepper. Place greens in a bowl and toss with the warm vinaigrette and the walnuts. Serve immediately.

20 minutes