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Sauteed Leafy Greens With Grapefruit Vinaigrette

Prep time:            10   minutes

Prep notes: 

Cooking time:     10    minutes

Yields:                   6     servings




  • 6 tablespoons  walnut oil or 6 tablespoons  extra virgin olive oil, plus

  • 1 teaspoon  walnut oil or 1 teaspoon  extra virgin olive oil

  • 1⁄2teaspoon  dried rosemary

  • 1 tablespoon  pure maple syrup

  • 1 medium  grapefruit (to make 1/2 cup fresh juice)

  • 2 teaspoons  grapefruit peel, finely grated

  • 3 tablespoons  fresh lemon juice

  • 2 large  garlic cloves, chopped (divided)

  • 1⁄8teaspoon  salt

  • 1⁄8teaspoon  black pepper

  • 1 bunch  kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)

  • 1⁄3cup  dried fig, thinly sliced



  1. Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.

  2. In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.

  3. Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.

  4. Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!



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