Warm Greens
(from matthazinski’s recipe box)
Use with Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
Source: Emeril Lagasse
Ingredients
- 1 tablespoon olive oil
- 5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
- 2/3 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
Directions
-
Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.
-
Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.
-
Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink’s spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.