Warm wilted winter greens

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Ingredients

  • 75ml honey
  • 125ml balsamic vinegar
  • 240g walnuts, for garnish
  • 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
  • 1 tbsp grainy mustard
  • Extra-virgin olive oil
  • 100g pomegranate seeds, for garnish
  • Parmesan shavings, for garnish
  • 1 shallot, chopped, for garnish

Use imperial measurements

Method

How to make Warm wilted winter greens

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 250ml 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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