Baby broccoli and baby greens make a quick and delicious warm salad that's perfect with a winter meal. You could add chilled cooked beets to this, or even wedges of hard-boiled egg for a lunch salad.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Bring a pot of water to a boil; add 1 teaspoon salt. Reduce heat and add broccolini stalks; simmer until broccolini turns bright green, about 1 minute. Transfer broccolini to a bowl of ice water; drain when cool. Chop broccolini into 1-inch pieces.

  • Return pot to stove; heat olive oil and red pepper flakes over medium heat. Add broccolini; cook until warmed through. Stir in garlic; cook until fragrant but not brown, 30 seconds to 1 minute. Remove pot from heat.

  • Stir baby greens, vinaigrette, and sea salt into broccolini mixture; toss just until greens are warmed through but not wilted, 1 to 2 minutes.

Cook's Notes:

I used a pre-bagged mixture of baby greens: spinach, chard, arugula, and kale. But if that's not available, use baby spinach and arugula. This recipe won't work for mature greens.

Any type of vinaigrette will work for this recipe.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

71 calories; 5.7 g total fat; 0 mg cholesterol; 1383 mg sodium. 4.1 g carbohydrates; 1.5 g protein; Full Nutrition