Hearty Greens With Kumquats Recipes

HEARTY GREENS WITH KUMQUATS

Hearty Greens With Kumquats image

A hearty Thanksgiving salad with tangy kumquats and escarole, mustard greens, or kale.

Provided by Kay Chun

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

12 cups mixed hearty greens (such as escarole, mustard greens, and kale)
1 cup kumquats, cut into thin rounds, seeded
½ cup Granny Smith Apple Cider Vinaigrette
Kosher salt and freshly ground black pepper
¼ cup chives, chopped into 1" pieces
3 tablespoons roasted salted shelled pumpkin seeds (pepitas)

Steps:

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. 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 chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.

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