Greens with Warm Pecan Dressing

It’s been a long time since my last blog entry and readership is definitely way down. Maybe I over commit myself, but I can’t help it, there is so much I want to do. So, what’s taking up all my time? Well, I’m glad you asked cause I want to tell you. Since last October I officially joined the Montavilla Farmers Market as a board member. I absolutely love this market because it’s right down the street from me and has a great sense of community. It’s now May and we’re ramping up for our opening day in June 5th. This is the markets 5th and biggest season so far and I’m absolutely excited to be a part of the planning.

Alright, so that’s not the only thing that’s taking up my time. I still have my day job, which is also quite busy right now. Plus, I still have time for a couple happy hours each week. Yes, I said a couple; I love my happy hours.

Since the Montavilla Market is not open yet I’ve been hitting up the PSU market on Saturdays, which I also love. When I was there a couple weeks ago I ran into something called braising greens. I’ve never really had much experience with winter greens and I’m always looking for an opportunity to try them out. The stand I bought the greens from just had them sauteed with leeks and mushrooms which looked and smelled very tasty. When I got home I did some research and found that a typical mix includes mustard, collard and turnip greens, kale and chard. Then I found an amazing warm dressing to test out. I changed this recipe slightly by adding leeks and increasing the balsamic vinegar by 1 tablespoon. Try it out, it’s super delicious.

Greens with Warm Pecan Dressing

Adapted from Seasonal Chef

Prep time: 15 minutes
Cook time: 5 minutes
Level: Easy
Yield: 2 servings

6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
1 leek, chopped
3 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
1/4 cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.

In a small bowl, combine the vinegar, honey and mustard. Set aside.

Heat the oil in a small skillet until hot but not smoking. Saute shallots until translucent and starting to brown. Turn down the heat slightly before adding the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

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