Sautéed Leafy Greens with Grapefruit Vinaigrette
  • 6tablespoons plus 1 teaspoon walnut or extra-virgin olive oil
  • 1/2teaspoon dried rosemary
  • 1tablespoon maple syrup
  • 1medium-to-large grapefruitto yield 1/2 cup fresh juice
  • 2teaspoons finely grated organic grapefruit peel
  • 3tablespoons fresh lemon juice
  • 2large cloves garlic, choppeddivided
  • 1/8teaspoon salt
  • 1/8teaspoon ground black pepper
  • 1bunch kale or collard greens (about 10 ounces)washed and cut into ribbons
  • 1/3cup 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.
Recipe Notes
Nutrition Facts
Sautéed Leafy Greens with Grapefruit Vinaigrette
Amount Per Serving
Calories 122
% Daily Value*
Sodium 46mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 122 cal, 55% fat cal, 8g fat, 1g sat fat, 0mg chol, 2g protein, 13g carb, 2g fiber, 46mg sodium