Mustard Greens With Warm Walnut Vinaigrette

1. 1

   Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.

2. 2

   Drain well in a colander or sieve and press with the back of a wooden spoon to release water.

3. 3

   Chop greens coarsely and set aside.

4. 4

   In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot.

5. 5

   Whisk in vinegar, salt and pepper.

6. 6

   Place greens in a bowl and toss with the warm vinaigrette and the walnuts.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.