Balsamic Peaches with Baby Braising Greens
2 peaches, pitted and quartered
1 lb of mixed baby braising greens (kale, beet greens, mustard greens etc.)
extra virgin olive oil
balsamic vinegar (go with a good one)
salt and pepper
Drizzle oil, salt and pepper over cut side of the peaches.
Heat 1 Tbsp of oil in a pan over medium high heat. Carefully add the peaches, cut side down and cook for 3-4 minutes, or until caramelized.
Flip peach wedges to the other cut side and continue cooking for another 3 minutes. Add a splash of balsamic vinegar (about 2 Tbsp) and stand back!
Allow the balsamic vinegar to reduce by about half and stir in the greens. Season greens with salt and pepper and cook for a few minutes, until the greens wilt and are tender. You may need to add a tablespoon or two of water.
To serve, place greens on a plate and arrange peaches on top.
Option: crumble ricotta salada cheese, bacon pieces or toasted nuts over the top