Clean Eating

Buttermilk Drizzled Greens

with Crispy Shallots



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.

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