Category:
Salads, Side Dishes

Courtesy of Amy Crowell

Photography by Holly Henderson

Most any kind of green works in this recipe. I think purslane would be fabulous and is easy to find from August to November (or until the first serious freeze).

Super easy

1 large bunch watercress
1 large bunch mustard greens
1 large bunch spinach
1 large bunch arugula
1 red onion, chopped
3 tablespoons olive oil
2 cups sliced nopalitos
Balsamic vinegar

Balsamic Greens with Sliced Nopalitos Directions

Wash and roughly chop the greens.

Caramelize the red onion in the olive oil for 7 to 9 minutes. Add the nopalitos to the onions and sauté for 5 minutes.

Toss in the greens and cook down for 2 to 4 minutes. Sprinkle the vinegar over the greens as they cook. Serve warm.