Sauteed Beet Greens with Toasted Almonds
A quick, easy yet tasty recipe to cook Swiss chard, or any similar greens. Serve it as a side dish to accomplish your main course, or grab a few slices of crusty bread to complete a light, wholesome yet delicious meal.
Yield
2 servingsPrep
8 minCook
6 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | bunch |
beet greens
or chard, kale |
* |
| 1 | tablespoon |
olive oil
|
|
| 4 | cloves |
garlic
thinly sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
almonds
sliced and toasted |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | bunch |
beet greens
or chard, kale |
* |
| 15 | ml |
olive oil
|
|
| 4 | cloves |
garlic
thinly sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 59 | ml |
almonds
sliced and toasted |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
Directions
Wash the greens thoroughly in cold water three times to remove the dirt completely.
Trim the tough ends off, cut the stems into about ¼ inch slices.
Coarsely chop the leaves.
Bring a large pot of water to a boil.
Blanch the greens with stems into the boiling water until the color is bright green, stirring occasionally, about 1 minute.
Drain the greens and stems in a colander, then rinse thoroughly with cold water.
Drain again, pressing on the greens to remove excess water.
Heat the oil in a large skillet over medium-high heat.
Stir in the garlic and scallions, and cook until the garlic starts to turn golden brown, 1 to 2 minutes.
Stir in the cooked greens and stems, and cook until tender and heated through, about 2 minutes.
Season with salt, black pepper and red pepper flakes if desired to taste.
Serve warm with toasted almonds sprinkled on top.
Note: If you want to make 4 serving, just simply double the amount of the ingredients.
