Summer

Sautéed Greens with Salsa Rosso

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

Despite the name, salsa rosso is actually a chunky sauce that pairs really well with absolutely anything. It can be a great pasta sauce or over your favorite grilled dishes. It can also be served hot or cold or be a great accompaniment for a great sandwich. For this recipe, we paired it with sautéed kale and spinach, which we love for both it’s ease and flavor. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Ingredients
  • 3 ounces olive oil
  • 2 onions, diced small
  • 2 carrots, diced small
  • 2 stalks of celery, diced small
  • 2 red peppers, diced medium
  • 1 tablespoon garlic, minced
  • 2 cups whole canned tomatoes
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1/2 habanero OR 1 small jalapeño pepper, chopped
  • 1 tablespoon coconut sugar
  • 2 ounces red wine or sherry vinegar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons sea salt
  • 8 cups chopped curly kale
  • 4 cups spinach leaves
In This Recipe
Directions
  1. Heat 2 oz olive oil in a heavy bottom sauce pot on medium heat
  2. Add onion and sauté for about 5 minutes or until they are translucent but without any color
  3. Add garlic and cook for another 2 minutes
  4. Add the rest of the ingredients, then turn the heat to low and cover the sauce pot, cooking for about 30 minutes with a lazy simmer and stirring every 5 minutes to not allow the sauce to stick to the bottom of the pot
  5. Taste and adjust seasoning
  6. Using a food processor, blend until incorporated but still somewhat rough and chunky, about 2 minutes or so
  7. Heat 1 oz oil in a sauté pan on high heat, add kale and spinach, and sauté for about 2 minutes or until the greens are wilted, then sprinkle with a pinch of salt
  8. Spoon 4 tablespoons of salsa rosso on each plate and top with the greens

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