Warm Wilted Winter Greens Recipe

Warm Wilted Winter Greens is made with a hearty mix of radicchio, Swiss chard, and escarole, dressed in a hot, sweet-and-sour reduction of balsamic vinegar and honey. The result is a vibrant, sophisticated salad where the heat of the dressing gently softens the bitter greens, finished with a festive crunch of toasted walnuts and jewel-like pomegranate seeds. It is the ultimate colorful side dish for a holiday roast and makes a stunning platter for a dinner party.

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Warm Wilted Winter Greens Ingredients

• 1/4 cup Honey: Adds a rich floral sweetness to glaze the greens.
• 1/2 cup Balsamic Vinegar: Provides the acidity and deep color.
• 1/2 pint Walnuts: Toasted and chopped. These add a crucial earthy crunch.
• 3 bunches Assorted Winter Greens: Such as Swiss chard, radicchio, or escarole. Washed, stemmed, and torn into bite-sized pieces.
• 1 tablespoon Grainy Mustard: Helps emulsify the dressing and adds a savory pop.
• 1 cup Extra-Virgin Olive Oil: (Approximate). High quality is essential here for the flavor base.
• 1/2 cup Pomegranate Seeds: For a burst of tart sweetness and brilliant color.
• Parmesan Shavings: Use a vegetable peeler to get nice wide ribbons.
• 1 Shallot: Chopped finely.
• Kosher Salt and Freshly Ground Black Pepper: To season.

How To Make Warm Wilted Winter Greens

1. Reduce the vinegar: Place the honey and balsamic vinegar into a large sauté pan over medium-high heat. Cook for about 5 minutes, letting it bubble and reduce until the mixture becomes slightly syrupy and concentrated.
2. Toast the nuts: While the vinegar reduces, place the walnuts in a small dry skillet over medium heat. Toast them for 3 to 4 minutes, shaking the pan frequently, until they are fragrant and lightly browned. Set aside to cool.
3. Finish the dressing: Remove the sauté pan with the vinegar reduction from the heat. Whisk in the grainy mustard. Slowly stream in about 1 cup of extra-virgin olive oil, whisking constantly, until the dressing is emulsified and warm.
4. Dress the greens: Pile the prepared winter greens high on a large serving platter. Immediately pour the warm balsamic dressing over the greens. The heat from the liquid will gently wilt the leaves without turning them soggy.
5. Garnish the dish: Season the salad generously with salt and pepper. Scatter the toasted walnuts, pomegranate seeds, and chopped shallot over the top. Finish with the shaved Parmesan cheese and serve immediately.

Recipe Tips

• Choose Bitter Greens: This recipe works best with hardy, bitter greens like radicchio, endive, or kale. Delicate lettuces like romaine or iceberg will turn into mush under the hot dressing. The sweetness of the honey balances the bitterness perfectly.
• Reducing is Key: Be sure to let the vinegar and honey bubble for the full 5 minutes. This evaporates the harsh bite of the vinegar, leaving behind a mellow, sweet glaze that clings to the leaves.
• Pomegranate Hack: To get seeds out easily, cut the pomegranate in half, hold it cut-side down over a bowl, and whack the back of it firmly with a wooden spoon. The seeds will fall right out.
• Serve Immediately: Unlike cold salads, this dish is time-sensitive. Once you pour the hot dressing, serve it straight away so the greens are warm and glossy, not limp.

What To Serve With Warm Wilted Greens?

This salad is rich and robust, making it the perfect partner for heavy meats. It is exceptional alongside a roast beef tenderloin or a rack of lamb, where the acidity cuts through the fat. It also pairs beautifully with duck breast or roast pork. For a vegetarian main, serve it atop a creamy polenta or a wild mushroom risotto.

How To Store Leftovers Warm Wilted Greens?

• Storage: Because this is a wilted salad, it does not store particularly well. The greens will continue to wilt and release water as they sit. It is best eaten fresh.
• Prep Ahead: You can wash and tear the greens, toast the nuts, and seed the pomegranate a day in advance. Keep them separate, then just make the hot dressing right before serving.

Warm Wilted Winter Greens Nutrition Facts

• Calories: ~320 kcal
• Fat: 28g
• Carbohydrates: 18g
• Protein: 4g
• Nutrition information is estimated per serving based on 6 servings.

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