warm salad
rating:3 tbsps olive oil
1 small bunch escarole, or other favourite lettuce type thing
1 medium bunch red or green chard, chopped
8 large leaves of savoy cabbage, chopped
2 cups mustard greens, chopped
1 - 2 tsps salt
2 large cloves of garlic, minced
2 medium leeks, chopped
2 cups chopped red onion
12 oz mushrooms, sliced
1 stalk celery, sliced
1/2 small cauliflower, chopped
3 tbsp balsamic or wine vinegar
6 tbsp parmesan (or more - go mad)
lots of fresh black pepper
add remaining oil to the pan, and when it is hot, add leeks, onion, mushroom, celery and cauliflower. Salt lightly and stir fry quickly over medium-high heat until just tender (5 - 8 mins). Add to the plat, mix gently to incorporate the greens, and sprinkle with vinegar and parmesan while still hot. Grind black pepper over the top, and serve hot, warm or at room temperature, with thick slices of toast (preferably sourdough) to soak up the juice.