Some days are perfect for a cool, crisp salad and some days (maybe more so in Alaska) a hot wilted salad is just the perfect lunch. Especially if you are mid greens season and they are growing fast and furious. Salad, sensible and quick to make. I love to throw greens and veggies in a pan and whip up something for lunch.
This week the BSI (bloggers secret ingredient) is hosted by Jenn over at Bread plus Butter her secret ingredient pick is bell peppers. Finally! Something I like and have time to work with coinciding. If you want to head over and check out the competition here is the direct link to her BSI post
My entry is Curried Hot Salad, which is a variation of this fabulous recipe I got last year with my CSA box, called Mediterranean Spinach. Basically I used mixed mustard greens and some baby bok choy instead of spinach and added a wallop of curry powder to create a spicy wilted salad and then tempered it with plain yogurt. It was quite a hit even my 3 year old like it and insisted on sharing dads salad.
Curried Hot Salad-serves 2 nicely
1 tablespoon olive oil
4 mushrooms cleaned and sliced
1 bell pepper cleaned and sliced in 1/2 inch wide slices
1 can of garbanzo beans drained
1 teaspoon butter
curry powder to taste
1/2 teaspoon of salt
4 cups loose packed mixed greens-bok choy, mustard, turnip, kale any or all
plain yogurt for topping
preheat oil in a heavy cast iron skillet over medium high heat
add the mushroom slices and the pepper slices
saute until pepper is crisp tender
add the garbanzo beans
stir to heat
then add the butter and curry powder stirring until incorporated
add the washed greens a cook until they are wilted and heated through
divide evenly between 2 plates and top with a dollop of yogurt
This is a great way to use greens that may be taking over your garden, CSA or grocery store.
Peace and love,