Serves 6 / This citrus-spiked dressing is also delicious tossed with simple salad greens and toasted walnuts. Hand-squeezing the grapefruit (instead of using a juicer) assures that you get the benefits of the pulp in your vinaigrette.
6 tablespoons plus 1 teaspoon walnut oil or extra-virgin olive oil 1/2 teaspoon dried rosemary 1 tablespoon pure maple syrup 1 medium-to-large grapefruit, to yield 1/2 cup fresh juice 2 teaspoons finely grated organic grapefruit peel 3 tablespoons fresh lemon juice 2 large cloves garlic, chopped (divided) 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 bunch kale or collard greens (about 10 ounces), washed and cut into ribbons 1/3 cup thinly sliced dried figs
1. Warm 6 tablespoons oil and dried rosemary in a small pot on low heat until rosemary just begins to drift. Do not boil. Remove from heat.
2. In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt, and pepper; pulse for about 30 seconds. Run continuously on high while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. If not using immediately, refrigerate in a tightly covered jar.
3. In a large pan, heat remaining 1 teaspoon oil over medium heat. Add remaining chopped garlic and sauté until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
4. Add 1/2 cup vinaigrette to greens and sauté on medium-low heat until vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add sliced figs and sauté 1 minute more.