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Warm Wilted Winter Greens Recipe

Warm Wilted Winter Greens

Tyler Florence

Recipe courtesy Tyler Florence, 2008

Show: Tyler's UltimateEpisode: Ultimate Beef Wellington

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 26, 2011

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    Loved this!! I used a mix of mostly red and green swiss chard with some escarole since living in Texas I have not been able to find escarole as much as I did when I lived in California. Not sure where the 'wilting' comes from since even though the dressing was hot it did not wilt the greens much. It was a wonderful salad side and the pomegranate with cheese shavings was a yummy compliment.

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  • on December 25, 2011

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    I used just escarole and this was so yummy. It pairs wonderfully with a savory main such as beef wellingtons or pot pies. I also tossed the escarole into a sate pan for a few minutes to help with the wilting proccess.

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  • on January 03, 2011

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    I, like other reviewers, made this with mixed greens, instead of the winter greens - I was really afraid that the texture and bitterness wouldn't be so great...But let me tell you, the dressing is DELICIOUS! And the toasted nuts and pomegranate seeds and parm were perfect. I do think you could do a mild blue cheese too. So....my grocery store used to carry just the pom seeds, which was so easy, but no more. So, I had to buy a pom and figure it out! I went online and googled how to extract the seeds and thank goodness I did- there's a little method to it, so please read how to do it before you start, because it can be messy. (I soaked the halves in cold water, scored, for like 5 or 10 minutes.

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  • on December 27, 2010

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    This is a fantastic side - served it for Christmas Dinner and the pomegranate seeds made it look festive ( and taste WONDERFUL!

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  • on December 11, 2010

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    Amazing dressing. I used grapes and a really great gorgonzola instead of the parmesan and everyone loved it. Will make this again many times.

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  • on November 03, 2010

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    This is a great and simple salad. The dressing is amazing because I already had everything I needed in my pantry. Definitely will make this again.

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  • on May 24, 2010

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    This dressing is fabulous. I used baby spinach and didn't use the pomegranate seeds since they were out of season, but did everything else and everyone wanted more salad. Will definitely make this again. Highly recommended.

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  • on March 28, 2010

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    I made this last night with bbq ribs and potato salad and it was a huge hit! I didn't use all the greens Tyler suggested instead I used a bag of Spring greens, about 5 leaves from the red vein swiss chard, and the small hearts from the center of Romaine lettuce. The pomegranate were out of season so I didn't have those, but they really weren't missed. Loved the chopped shallot on top too. This is a terrific recipe to use with what ever greens are in season. It's easy to be creative with this recipe.

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  • on January 02, 2010

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    We made this salad with the Beef Wellington for Christmas Dinner. The salad got as many (or more raves as the beef. So easy to make and soooo flavorful. We used the "spring mix" greens and they were colorful and tender. I've made it two more times in the past week. It was easy to mix up everything except the dressing and take to work. I warmed the dressing in the microwave, before adding it. What a treat !

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  • on December 17, 2009

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    I've made this several times for company, and I get rave reviews each time. The recipe makes more dressing than needed, I believe. So I make the full recipe and save a quarter of it for another day. It reheats beautifully. When serving it for friends this weekend, the husband said he believed it was the best salad he'd ever eaten! So, it will now be a mainstay menu item for us.

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