Stir Fry Salad
inspired by Mollie Katzen's "Warm Salad" in Moosewood Cookbook
" . . . featuring an assortment of ultranutritious leafy greens, lightly cooked and delicately marinated. This can be a main dish unto itself, or a prelude or accompaniment to a simple pasta supper. However you serve it, be sure to include some fresh crusty bread to mop up the juices."
1 Tablespoon of olive oil in a deep skilletAdd to the pan, a little at a time, the following greens, adding more greens as soon as the ones in the pot cook down enough to make room, salting lightly after each addition:
1 small head radicchio, chopped1 medium bunch red chard, choppedabout 10 large leaves Napa cabbage, chopped2 cups (packed) chopped mustard greens1 to 2 teaspoons salt, optional
Use a fairly intense heat under the pot, stirring as you cook.
When all the greens are wilted and tender, stir in
2 large cloves garlic, mincedCook and stir just 1 or 2 minutes more. Remove greens from heat and transfer to a platter.
Heat in the skillet
2 Tablespoons olive oiland when it is hot, add
2 medium leeks, chopped2 cups chopped red onion3/4 lbs. mushrooms, sliced1 stalk celery, sliced1/2 small cauliflower, choppedSalt lightly and stir-fry quickly over medium-high heat until just tender (about 5-8 minutes).
Add to the platter, mix gently to incorporate the greens, and sprinkle while still hot with
3 Tablespoons balsamic vinegar6 Tablespoons Parmesan, freshly gratedGrind
Black pepperover the top, and serve hot, warm, or at room temperature, with pieces of cornbread to mop up the juices.