Contributed by (Recipe adapted from “Global Gourmet” at www.globalgourmet.com)

Ingredients

4 Tbs Echinacea tea (or tea of choice)
1 C Boiling water
Olive oil for wilting the greens
1 Tbs fresh Ginger root, finely chopped
1-1/2 lbs assorted Greens, tough stems or ribs removed
Salt and Pepper
5 oz mild, soft goat cheese, cut into cubes or rounds (optional)
2 ripe Nectarines, plums, or apricots, pitted and cut into wedges
Olive oil to drizzle

Instructions

Roast the tea leaves in a heavy dry skillet just until aromatic, about 2 minutes. Do not burn. Remove from the heat and carefully add the boiling water. Steep for 1 minute and then pass through a fine-meshed sieve, reserving the liquid.

Heat the oil over medium heat, in a large, heavy skillet. Add the ginger and stir constantly until aromatic. Do not burn. Add the tea and the greens and cook until slightly wilted. Season with salt and pepper to taste.

Divide the greens among the 4 warmed plates. Arrange the goat cheese and fruit wedges as you like over the greens. Drizzle with olive oil and serve immediately.

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