Hearty Greens with Kumquats
Hearty Greens with Kumquats is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStore 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
Chill greens and kumquats overnight.
Before serving, empty bags with greens and kumquats into a large bowl.
Add 1/2 cup Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat.
Add more vinaigrette, if desired.
Season to taste with kosher salt and freshly ground black pepper.
Transfer to a serving bowl and scatter 1/4 cup 1" pieces chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.