Adapted from Whole Foods Market. Warm winter greens salad. Downloaded from the web on February 5, 2011.
My Comment: A piece of advice – don’t heat those greens too much and if you use radicchio, give that a head start in the pan. The first time around with the recipe, I tried to follow the ingredient suggestions; now I would be a little more flexible – nearly any salad type green will work or use a mixture – Olivia’s has a spinach mix that includes escarole and radicchio. Another word of advice – use a fresh lemon. The green bottle just doesn’t compare.
2 TBSP canola oil
1 bunch curly endive or escarole (3/4 lb), roughly chopped
1 head radicchio (3/4 lb.), core removed and roughly chopped
2 TBSP capers, drained
12 Kalamata olives, pitted and sliced
1/2 tsp red pepper flakes
3 TBSP dried currents (I used raisins)
1 TBSP extra virgin olive oil
Juice of 1 lemon
3 TBSP toasted pine nuts, walnuts, hazelnuts or pecans
1 TBSP orange zest
1. Heat oil in a large pot or wok (recommended) over medium high heat. Add greens and radicchio and cook, stirring constantly until just wilted – about 5 minutes.
2. Add capers, olives, pepper flakes and currents. Cook tossing gently for another 15 seconds.
3. Drizzle with olive oil and lemon juice. Sprinkle pine nuts (or other toasted nuts/seeds) and orange zest on top.
Serves 4-6. Weight watcher points = 4.