Sauteed Greens with Blood Orange Olive Oil and Balsamic Vinegar


Sauteed greens with blood orange olive oil and balsamic vinegar

1 Tbsp Blood Orange Olive Oil or Meyer Lemon Olive Oil
4 cups of mixed greens (any combination of swiss chard, spinach, kale, mustard greens)
1 heaping tbsp shallots, chopped
1 clove garlic chopped
1/2 cup golden raisins
2 Tbsp Traditional Balsamic Vinegar

1. Soak raisins in vinegar for 1/2 hr
2.  Heat oil in 10″ skillet
3.  Add shallots, saute for 2 min or until softened
4.  Add garlic stir for 1 min
5.  Add greens, tossing occasionally for about 4 minutes.
6.  Remove from the heat.  Add raisins.

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