Warm Greens With Cornbread Croutons

1. 1

   Preheat oven to 400u00b0. Gently toss 4 cups cornbread cubes with 2 Tbsp. melted butter, 1/4 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on a baking sheet.

2. 2

   Bake at 400u00b0 for 15 to 25 minutes or until toasted.

3. 3

   Saute onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes. Stir in vinegar, molasses, mustard, and remaining 3/4 tsp. salt and 1/2 tsp. pepper; cook 1 minute. Add frisee, and toss to coat. Cook, stirring constantly, 1 to 2 minutes or until frisee just begins to wilt.

4. 4

   Transfer onion mixture to a serving dish, and sprinkle with cornbread croutons; serve immediately.

5. 5

   *2 bunches curly endive may be substituted.

6. 6

   TRY THIS TWIST! Baby Greens With Molasses Vinaigrette: Whisk together 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 Tbsp. molasses, 1 Tbsp. coarse-grained Dijon mustard, 1 minced garlic clove, 3/4 tsp. kosher salt, and 1/2 tsp. pepper. Toss desired amount of dressing with 1 (5-oz.) package thoroughly washed spring greens mix. Top with 1/4 red onion, thinly sliced, and cornbread croutons. Serve with remaining dressing. Hands-on time: 15 min. Total time: 15 min.

* Per serving · 4 servings · Values may vary.