6tablespoons plus 1 teaspoonwalnut or extra-virgin olive oil
1medium-to-largegrapefruitto yield 1/2 cup fresh juice
2teaspoonsfinely grated organic grapefruit peel
3tablespoonsfresh lemon juice
2large clovesgarlic, choppeddivided
1/8teaspoonground black pepper
1bunchkale or collard greens (about 10 ounces)washed and cut into ribbons
1/3cupthinly sliced dried figs
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.
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.
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.
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.
Sautéed Leafy Greens with Grapefruit Vinaigrette
Amount Per Serving
% Daily Value*
Total Carbohydrates 13g4%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.