Mustard Greens With Warm Walnut Vinaigrette

Name: Mustard Greens With Warm Walnut Vinaigrette
Total time: 20 min
Yield: Four servings
Cuisine: southern
Ingredients: 1 pound fresh mustard greens (or substitute collards or turnip greens), washed and drained; 2 tablespoons walnut oil; 1 teaspoon vegetable oil; 2 teaspoons red wine vinegar; Pinch salt; Freshly ground pepper, to taste; 1/2 cup chopped walnuts, lightly toasted

By Sarah Belk

Total Time: 20 minutes
Rating: 4(22)
Comments: Read comments

Featured in: Food; Southern Light

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 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.
Step 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.
Step 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.