I find that spinach, chard and kale can make for tough-to-chew salads on their own, and actually there’s some evidence that it’s not great for our health to eat them raw (put down the juicer). I puzzled once over what to do with baby winter greens, until I discovered this salad. Here’s how:
4 Cups baby winter greens
1/3 Cup oil (olive, canola, sunflower)
Lemon juice (1-2 Tablespoons, to taste)
2 Cloves garlic, minced
Goat cheese (optional)
Walnuts, dried cranberries, or whatever you can dream up
Heat the oil and garlic in a skillet; stir the garlic around to keep it from browning too much. Wash the greens and put them in a bowl (add the goat cheese, if using). When the oil is warm, but before it is smoking, drizzle it (with the garlic) over the greens in the bowl. Toss the greens immediately so that they wilt from the warm oil. They should maintain some of their shape, but become soft. (The goat cheese, if you’re using it, will get a little melt-y, too.) Drizzle with lemon juice, and add any other ingredients you would like (nuts, dried fruit, etc). Serve immediately.