How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers?

You need 7 ingredients. The key ingredients include: 2 pink grapefruit, 2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil), 1 tablespoon minced shallot, ¼ teaspoon kosher salt (reduced from 1/2 teaspoon), and more.

How do I store leftover Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunset Magazine's Greens With Pink Grapefruit and B

Name: Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pink grapefruit; 2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil); 1 tablespoon minced shallot; ¼ teaspoon kosher salt (reduced from 1/2 teaspoon); ¼ teaspoon pepper; 8 cups greens (tender greens and lightly packed); borage fresh edible flower (be sure the plant has not been sprayed with pesticides)

Try this homemade Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers recipe the whole family will love. Made with pink grapefruit, roasted…

This Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers relies on simple, everyday ingredients such as pink grapefruit, minced shallot and pepper. It comes together quickly and makes 4 servings, at about 97 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 pink grapefruit
2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil)
1 tablespoon minced shallot
¼ teaspoon kosher salt (reduced from 1/2 teaspoon)
¼ teaspoon pepper
8 cups greens (tender greens and lightly packed)
borage fresh edible flower (be sure the plant has not been sprayed with pesticides)

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Quick Info

Servings
4 servings
Calories
97 kcal
Category
General

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Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers

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