Wilted Greens with Parmesan, Hazelnuts, and Raisins
Salad can be delicious when it's served served warm, and these Wilted Greens with Parmesan, Hazelnuts, and Raisins are a perfect example!
Servings: 4
Calories: 220kcal
Ingredients
- ¼ cup raisins
- hot water
- 2 Tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 2 cups arugula or mizuna
- 2 cups kale stemmed and chopped
- 1 medium beet thinly sliced or grated
- ½ cup shredded Parmesan cheese
- ¼ cup chopped toasted hazelnuts
- 1 teaspoon Balsamic vinegar
Instructions
- Move oven rack to the top middle position and turn on broiler to high.
- Pour hot water over ¼ cup raisins in a small bowl. Soak for at least 15 minutes, up to several hours, until they are plump. Drain and discard leftover water.
- Whisk together 2 Tablespoons red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl. Continue whisking while adding 2 Tablespoons olive oil in a slow, steady stream. Add 2 cups arugula or mizuna, the chopped kale, and shredded beets, and toss to coat.
- Transfer dressed greens to a medium skillet, lightly packing them in if needed. Sprinkle ½ cup shredded Parmesan cheese evenly over the top of the greens and place under the broiler until cheese is melted and beginning to brown, and greens are wilted, about 5 minutes.
- Top the wilted greens with the soaked raisins and ¼ cup chopped toasted hazelnuts. Drizzle with 1 teaspoon Balsamic vinegar. Serve immediately.
Nutrition
Calories: 220kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 548mg | Potassium: 435mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3698IU | Vitamin C: 36mg | Calcium: 269mg | Iron: 2mg
