Sweet Apple Greens
Chef Karel Anne Tieszen
Serving Size : 6
1/2 cup pecans -- toasted and chopped
2 Tablespoons red wine vinegar
2 Tablespoons balsamic vinegar
1/4 cup corn oil
1/4 cup olive oil
2 green apples -- cored and diced
2 Tablespoons rosemary -- chopped
8 ounces greens -- turnip or collard, chopped
salt and pepper
1. Toast pecans in a dry pan until the oil begins to show. Cool and chop. Set aside.
2. Heat a medium fry pan. Slowly add the vinegars, then drizzle in the oil and whisk together. Toss the apples pieces in the liquid and allow to cook for just over a minute. Add rosemary and toss to combine.
3. Add shredded greens to the pan, and sauté until the greens are wilting. This should take less than two minutes. Remove from heat and use salt and pepper to taste. Serve warm.
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Per Serving : 256 Calories; 24g Fat (82.1% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.