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• Any green you desire (such as collards or chard), chopped
• Diced brussel sprouts
• Epicurean Arbosana Extra Virgin Olive Oil
• Epicurean Harvest Spice Balsamic Vinegar
• Chevre cheese
• Toasted pine nuts

Quantities aren’t important here; cook as much as you want! First, slow cook the brussel sprouts in Epicurean olive oil in a heavy pan. Add enough Epicurean Harvest Spice Balsamic to coat the sprouts and the bottom of the pan. Cook until slightly reduced. Add the washed and chopped greens and allow them to wilt but not overcook. Top with chevre cheese and pine nuts and serve.