Mixed Greens with Warm Pecan Dressing

For some reason, my backyard garden is very conducive to growing greens: spinach, kale, lettuce, collards and, this year, a bountiful crop of mustard greens. They're easy to prepare with simple garlic and olive oil, but this recipe from the Seasonal Chef kicks it up a notch without much more fuss. Here's my vegan variation, served this time with companion purple rice:
  • fresh greens (mustard, turnip or collard; the original recipe calls for 6 cups each of two different kinds, or 2 pounds total; I simply grabbed a huge bunch of collards and mustard greens)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons agave syrup
  • 1 tablespoon Dijon mustard (I actually used my homemade Orange/Tarragon Mustard)
  • 2 tablespoons vegetable oil
  • 1/2 cup pecans, roughly chopped

Wash greens well, dry thoroughly, then remove and discard the long stems. Bring a pot of salted water to boil. Plunge greens into water and cook for a minute or two; drain and cool. Then roughly chop.In a small bowl, combine the vinegar, agave syrup and mustard. Set aside. Heat the oil in a skillet; add the vinegar mixture and pecans; cook, stirring reguarly for 2 or 3 minutes. Add the chopped greens and toss.

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