Buttermilk Drizzled Greens
with Crispy Shallots
SERVES 8. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 30 MINUTES.
This isn’t your typical side of greens. We’ve layered in multiple textures – crispy shallots, creamy dressing and a pop of crunch from the poppy seeds – to really dress them up for the holidays.
¼ cup buttermilk
¼ cup full-fat sour cream
½ lemon, juiced
1 tbsp poppy seeds
¼ tsp each sea salt and ground black pepper
3 shallots, peeled, sliced into rings and separated
3 tbsp arrowroot
⅓ cup safflower oil
1 tsp sea salt, divided
1 tbsp extra-virgin olive oil
1 bunch Swiss chard, leaves cut into 2-inch pieces and stems chopped
1 bunch kale, leaves cut into 2-inch pieces and stems chopped
1 clove garlic, minced
1. In a small bowl, whisk together all dressing ingredients.
2. Prepare crispy shallots: In a medium bowl, toss shallots with arrowroot until well coated. In a medium saucepan, heat safflower oil on medium. Working in batches, add shallots and cook, tossing occasionally, until golden, about 2 minutes. Using a slotted spoon, transfer shallots to a paper towel– lined plate. Season with one-half of the salt.
3. Prepare greens: In a large skillet on medium-high, heat olive oil. Add chard and kale stems and garlic. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard and kale leaves, season with remaining salt and cook, tossing occasionally, until leaves are tender about 3 minutes.
4. Transfer wilted greens to a platter, drizzle with dressing and sprinkle shallots over top.
PER SERVING (⅛ of recipe): Calories: 100, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 11 g, Fiber: 3 g, Sugars: 3 g, Protein: 3 g, Sodium: 413 mg, Cholesterol: 4 mg
MAKE AHEAD: Make the dressing (Step 1) up to 5 days in advance. Crispy shallots (Step 2) can be made up to 3 days in advance and stored in an airtight container with paper towels. You can also prep the greens in advance then proceed with Step 3 right before serving.