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Wilted Bitter Greens
2 large bunches watercress 1 head of mizuna or a large bunch of mustard greens ¼ cup olive oil 2 tbsp balsamic vinegar 1 tsp dijon mustard salt and ground black pepper
© Annabel Langbein Media
Wash the greens and remove their heavy stalks. Mix oil, vinegar, mustard, salt and pepper and toss through the greens. When ready to serve heat a heavy large pan. When it's hot add the greens and toss over high heat just until they wilt. Pile into a serving dish and serve at once.
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