Stir Fry Salad

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."

We substituted radicchio for escarole and used local chanterelle mushrooms. Amazingly delicious and wonderfully satisfying - you need to try this! Delicious with cornbread.


Heat

1 Tablespoon of olive oil in a deep skillet

Add 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, chopped  

1 medium bunch red chard, chopped  

about 10 large leaves Napa cabbage, chopped 

2 cups (packed) chopped mustard greens 

1 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, minced

Cook and stir just 1 or 2 minutes more.  Remove greens from heat and transfer to a platter.
Heat in the skillet

2 Tablespoons olive oil

and when it is hot, add

2 medium leeks, chopped 

2 cups chopped red onion 

3/4 lbs mushrooms, sliced 

1 stalk celery, sliced 

1/2 small cauliflower, chopped

Salt 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 vinegar 

6 Tablespoons Parmesan, freshly grated

Grind

Black pepper

over the top, and serve hot, warm, or at room temperature, with pieces of cornbread to mop up the juices.