Sauteed Leafy Greens With Grapefruit Vinaigrette Recipes

Steps:

• Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
• Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
• Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Steps:

• Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don't pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
• Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they've shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you're using them.
• Serve hot, seasoned with lemon juice and freshly ground black pepper.

Steps:

• Preheat the oven to 450 degrees. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane. Set the segments aside and squeeze the remaining juice from the membrane into the bowl. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
• Lightly season the fluke on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large nonstick skillet. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute. Flip and cook for 30 more seconds. Transfer the skillet to the oven and cook for about 2 minutes. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
• To serve, warm the vinaigrette over medium-low heat. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through. Lay a handful of frisee on each plate, followed by a piece of fish. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

Steps:

• Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.