Mustard Greens With Warm Walnut Vinaigrette
Published March 9, 1991
- Total Time
- 20 minutes
- Rating
- Comments
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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
½ cup chopped walnuts, lightly toasted
Nutritional analysis per serving (4 servings)
8 grams carbs; 198 calories; 4 grams monosaturated fat; 11 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 5 grams fiber; 60 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
While searching for mustard green recipes I found this simple side dish. Very tasty!!!!