Citrus-Infused Sautéed Greens with Warm Fig Drizzle
Elevate your palate with this vibrant dish of sautéed leafy greens, enhanced by a zesty grapefruit vinaigrette and topped with succulent warm figs. This recipe balances the earthy richness of kale or collard greens with the fresh, bright notes of citrus, creating a delightful harmony of flavors. Perfect as a light salad or a side dish, it’s both nutritious and a feast for the eyes. Enjoy this colorful medley, bursting with freshness, for a satisfying meal that will leave you craving more!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
walnut oil or extra virgin olive oil
6 tablespoons (warm)
walnut oil or extra virgin olive oil
1 teaspoon (for sautéing)
dried rosemary
1/2 teaspoon (dried)
pure maple syrup
1 tablespoon (none)
medium grapefruit
1 (juiced to yield 1/2 cup fresh juice)
grapefruit peel
2 teaspoons (finely grated)
fresh lemon juice
3 tablespoons (none)
large garlic cloves
2 (chopped, divided)
salt
1/8 teaspoon (none)
black pepper
1/8 teaspoon (freshly ground)
kale or collard greens
1 bunch (about 10 oz.) (washed and cut into ribbons)
dried figs
1/3 cup (thinly sliced)
Instructions
1
Start by warming 6 tablespoons of your choice of walnut oil or extra virgin olive oil with dried rosemary in a small saucepan over low heat. Let it warm gently until you can smell the aroma of the rosemary, being careful not to allow it to boil. Once fragrant, remove the pan from the heat and set aside.
2
In a blender or food processor, combine the pure maple syrup, fresh grapefruit juice, finely grated grapefruit peel, fresh lemon juice, one chopped garlic clove, salt, and black pepper. Blend for about 30 seconds to mix well.
3
With the blender running on high, slowly drizzle in the warmed oil-rosemary mixture. Continue blending for an additional minute until the vinaigrette is combined and emulsified. Taste, and adjust the seasoning with additional salt and pepper if necessary. Store in a tightly sealed jar in the refrigerator if you are not using it immediately.
4
In a large skillet, heat the remaining teaspoon of oil over medium heat. Add the second chopped garlic clove and sauté until fragrant and tender, about 1-2 minutes.
5
Add the prepared kale or collard greens to the skillet, stirring occasionally as they start to wilt slightly, about 2 minutes.
6
Pour in 1/2 cup of the grapefruit vinaigrette, and sauté on medium-low heat until the greens are tender and the vinaigrette has warmed through, approximately 4 minutes.
7
Gently fold in the sliced dried figs and sauté for an additional minute, allowing the figs to heat through. Serve immediately and enjoy this delightful dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Sautéd Greens with Warm Fig Drizzle?
It is a vibrant dish featuring sautéed kale or collard greens, enhanced by a zesty grapefruit vinaigrette and topped with succulent warm figs.
What types of leafy greens are recommended for this recipe?
The recipe suggests using either kale or collard greens.
How should the greens be prepared before cooking?
The greens should be washed and cut into ribbons.
What kind of oil should I use for the vinaigrette?
You can use either walnut oil or extra virgin olive oil.
How do I infuse the oil with rosemary?
Warm 6 tablespoons of oil with 1/2 teaspoon of dried rosemary in a small saucepan over low heat until fragrant, ensuring it does not boil.
What ingredients are blended for the grapefruit vinaigrette?
Combine pure maple syrup, fresh grapefruit juice, grated grapefruit peel, fresh lemon juice, one chopped garlic clove, salt, and black pepper.
How much grapefruit juice is needed?
You need 1/2 cup of fresh juice, typically from one medium grapefruit.
How much grapefruit peel is required?
The recipe calls for 2 teaspoons of finely grated grapefruit peel.
What is the sweetener used in the dressing?
One tablespoon of pure maple syrup is used to balance the citrus notes.
How do I emulsify the vinaigrette?
With the blender running on high, slowly drizzle in the warmed oil-rosemary mixture and blend for one minute.
Can I store the leftover vinaigrette?
Yes, store it in a tightly sealed jar in the refrigerator if you are not using it immediately.
How many garlic cloves are used in total?
The recipe uses two large garlic cloves, which are chopped and divided.
How do I start sautéing the greens?
Heat one teaspoon of oil over medium heat and sauté the second chopped garlic clove until fragrant.
How long should the greens wilt in the skillet?
Stir the greens occasionally for about 2 minutes until they start to wilt slightly.
How much vinaigrette is added to the greens in the skillet?
Pour in 1/2 cup of the prepared grapefruit vinaigrette.
How long do the greens cook with the vinaigrette?
Sauté on medium-low heat for approximately 4 minutes until the greens are tender and the vinaigrette is warmed through.
What kind of figs are used in this dish?
The recipe calls for 1/3 cup of dried figs.
How should the dried figs be sliced?
The dried figs should be thinly sliced before being added to the dish.
When should the figs be added to the skillet?
Gently fold in the sliced figs after the greens have sautéed with the vinaigrette for 4 minutes.
How long do I heat the figs?
Sauté the figs for an additional minute to allow them to heat through.
Is this recipe suitable for vegans?
Yes, this dish is plant-based and tagged as vegan.
What is the heat setting for warming the infused oil?
The oil and rosemary should be warmed over low heat.
How much lemon juice is included in the dressing?
The recipe uses 3 tablespoons of fresh lemon juice.
What seasonings are added to the blender?
Add 1/8 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.
What is the texture of the final dish?
The dish features tender greens with succulent, warmed figs and a light liquid glaze from the vinaigrette.
Should I use fresh or dried rosemary?
The recipe specifically calls for 1/2 teaspoon of dried rosemary.
How much oil is used for the actual sautéing?
One teaspoon of oil is used in the skillet for the garlic and greens.
Can I adjust the seasoning of the vinaigrette?
Yes, you should taste the vinaigrette after blending and adjust the salt and pepper if necessary.
How should the dish be served?
It should be served immediately after the figs have been heated through.
What is the main flavor profile of this dish?
It balances earthy richness from the greens with fresh, bright citrus notes and sweet fig accents.