Sauteed Leafy Greens With Grapefruit Vinaigrette

• 6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus
• 1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil
• 1/2 teaspoon dried rosemary
• 1 tablespoon pure maple syrup
• 1 medium grapefruit (to make 1/2 cup fresh juice)
• 2 teaspoons grapefruit peel, finely grated
• 3 tablespoons fresh lemon juice
• 2 large garlic cloves, chopped (divided)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)
• 1/3 cup dried fig, thinly sliced

1. Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
2. In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
3. Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
4. Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

walnut oil, walnut oil, rosemary, maple syrup, fresh juice, lemon juice, garlic, salt, black pepper, collard greens

Taken from www.food.com/recipe/sauteed-leafy-greens-with-grapefruit-vinaigrette-157676 (may not work)