Ingredients
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon raisins
- 1 pound fresh kale, Swiss chard, spinach or beet greens, washed and rinsed and stems removed
- 1 orange, peeled and coarsely chopped
- 3 slices cooked bacon, crumbled (optional
Directions
In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately
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By cocoatogo
on November 05, 2012
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Excellent. One pan cooking! Very good with kale. I wouldn't use chard as it will slime out too much. Cook the bacon first with the onion (yum! then add garlic, then raisins (fresh or dried cranberries or currents would be good too then the kale. Kale actually needs to be cooked a little bit. If spinach, just put it in and turn off heat to wilt. Don't add the vinegar until after cooking as it turns it too brown.:( This would also be great with cabbage, bok choy or add some toasted cashews before serving for crunch! The oranges really balance it out so nicely!
By blurstr_65
Los Angeles, CA
on July 15, 2010
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Very good, but I would avoid using Kale as it doesn't wilt. The dressing is great and the oranges add a nice bit of sweetness to brighten up the salad.
By phressy_12205111
bremerton, 87
on October 21, 2009
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nice variety
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