Warm Salad

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  • 3 T olive oil
  • 1 small bunch escarole chopped
  • 1 medium bunch red or green chard chopped
  • 8 large Napa or savoy cabbage leaves chopped
  • 2 cups mustard greens packed
  • 1-2 t salt
  • 2 large garlic cloves minced
  • 2 medium leeks chopped
  • 2 cups chopped red onion
  • ¾ lb. mushrooms sliced
  • 1 stalk celery sliced
  • ½ small cauliflower chopped
  • 3 T Clover Valley Herb Infused vinegar try Rhubarb-Basil or Garlic!
  • 6 T Parmesan
  • lots of fresh black pepper
  1. Heat 1 T olive oil in a large wok or deep skillet.
  2. Add the escarole, chard, cabbage and mustard greens, a little at a time, salting lightly after each addition, and adding more greens as soon as the ones in the pot cook down enough to make room.
  3. Use a fairly intense level of heat under the pot, and stir as you cook.
  4. When all the greens are wilted and tender, stir in the garlic.
  5. Cook and stir just a minute or two more, then transfer to a platter.
Recipe Notes

Another delicious recipe from The Moosewood Cookbook by Mollie Katzen.

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