Warm Salad
  • 3T olive oil
  • 1 small bunch escarolechopped
  • 1 medium bunch red or green chardchopped
  • 8large Napa or savoy cabbage leaveschopped
  • 2cups mustard greenspacked
  • 1-2t salt
  • 2 large garlic clovesminced
  • 2 medium leekschopped
  • 2cups chopped red onion
  • ¾ lb. mushroomssliced
  • 1 stalk celerysliced
  • ½ small cauliflowerchopped
  • 3T Clover Valley Herb Infused vinegartry Rhubarb-Basil or Garlic!
  • 6T 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.