Winter Salad with Baby Greens and Broccolini
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.Advertisement
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.
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.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Reynolds® parchment can be used for easier cleanup/removal from the pan.