Sunday, December 4, 2011

Recipe Snapshot: Sauteed Greens and Warm Pecan Dressing

Southerners like their greens. My mama and husband eat collard greens like it's candy. My mama would rather have a bowl of greens than a bowl of ice cream. And, my husband has to eat his doused in hot pepper vinegar. I prefer spinach. Spinach is the perfect vegetable for a quick fix side dish. The only addition I made to this recipe was to add a sprinkling of kosher salt and black pepper. It's delicious!

Sauteed Greens and Warm Pecan Dressing
Gloria Lopez
Austin, TX

2 tbsp. balsamic vinegar
1 tbsp. mustard
2 tsp. honey
1/2 c. pecans, coarsely chopped
2 tbsp. canola or olive oil
1 to 2 bunches kale, spinach or Swiss chard, chopped

In a small bowl, combine vinegar, mustard, honey and pecans; set aside. Heat oil in a large skillet over medium heat. Add greens and toss until well coated with oil. Cook and stir until greens are wilted but still bright green. Add vinegar mixture to skillet, stirring lightly. Cook for about one more minute and serve immediately. Serves 6.

I prepared the sauce first. Only took a couple of minutes to throw together. That was probably the hardest step to this recipe.

I used baby spinach as my green of choice so I didn't have to chop them.

My husband and I enjoyed the crunch of the pecans. Since my husband loves to add hot pepper vinegar to his greens, he really loved the tanginess of the balsamic vinegar-based sauce.

Click here to read the full review of Gooseberry Patch's Rush-Hour Recipes and to enter the giveaway for a chance to win a copy of the cookbook.

Deadline is December 18, 2011.

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