Salad – Boiled Green Vegetables

Soups and Salads — By Ben on 21 May 2008

I mentioned on my last post that I made a salad using turnip greens and curly mustard for my Lamb Wellington experiment. It was a very interesting combination of flavors, especially because I used a Berry Delight salad dressing from Bountifuls. That dressing is part of a prize I won at Anne’s blog. I just got them last week and they are to die for. I have been converted.

Anyway, this is what I used for this salad:

1/2 onion
2 garlic cloves, minced
1 TBSP olive oil
about 1/2 pound turnip greens
about 1/2 pound curly mustard
1/2 cup (maybe less) chicken broth
2 carrots
1/4 cup raisins
1/4 cup crushed walnuts
1/2 cup Bountiful Berry Delight salad dressing

And this is how I made it:

Cut off and discard tough stems and discolored leaves from the turnip greens and curly mustard. Cut, rinse and drain.
Slice and sautee onion in olive oil with garlic until translucent. Add chicken broth and bring to a boil.
When the broth is boiling add the greens and stir for 30 seconds to 1 minute. Drain immediately and let it cool.
In the meantime peel and grate carrots.
When the greens have cooled put in a salad plate, top with grated carrots, raisins, walnuts and salad dressing. This was enough salad for 2 people.

I hadn’t had curly mustard or turnip greens in a long, long time. I didn’t even remember that turnip greens are called nabos in Spanish. But I did like the combination of the two with the rest of the ingredients. I still have a bunch of them in the fridge and will be making more salads soon. Do you have any good recipes for them?

Buen provecho!

Tagged as: Dressings and Vinaigrettes, Easy recipes, Greens, Healthy food, Nuts, Salad

« « Lamb Wellington (kind of) | Mac and Cheese in steroids » »

About Author

Ben

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(10) Readers Comments

toontz
May 21, 2008 at 8:06 pm

Ben, That looks so pretty and refreshing! Wish I could just reach out and grab some of that off the screen!

Reply
courtney
May 21, 2008 at 9:14 pm

That sald looks amazing. So colorful. What a meal you had.

Reply
Joy
May 22, 2008 at 12:30 am

Somebody had a real feast! :p That looks great, Ben. I wouldn’t have thought of boiling greens.

Reply
Peter G
May 22, 2008 at 1:01 am

Healthy, colourful and crunchy are the words which come to mind when I see this Ben. Love the use of raisins in this.

Reply
giz
May 22, 2008 at 3:18 am

Raisins and walnuts just do it – takes the salad from good to spectacular. Love all the colours in the salad.

Reply
Bellini Valli
May 22, 2008 at 8:33 am

This is a very colourful and probably delicious salad to go with your Lamb Wellington Ben:D

Reply
Jen of a2eatwrite
May 22, 2008 at 5:33 pm

I love all the colors! It looks yummy.

Reply
Kevin
May 22, 2008 at 6:22 pm

That salad looks good. Nice colours!

Reply
núria
May 24, 2008 at 5:18 am

Super fresh salad for the upcoming hot days… don’t know when heat will come… here it’s raining so hard lately and the temperature dropped to 18 ºC that I feel like having soups instead

Reply
kellypea
June 4, 2008 at 12:01 pm

Gorgeous salad. I love the combination of veggies you chose. Brings back some memories of a salad my mother used to make with carrots and raisins — no greens, though. Totally delicious looking, Ben!

Reply