Sautéed Greens with Toasted Walnuts
A hearty side dish combining Swiss chard and beet greens sautéed with garlic, onions, and red pepper flakes, finished with toasted walnuts for extra crunch and flavor.
Ingredients
- •½ cup coarsely chopped walnuts
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •½ medium onion
- •1¼ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •1 bunch Swiss chard
- •4 cloves garlic
- •¼ teaspoon red pepper flakes
- •1 bunch beet greens
- •3 teaspoons white wine or Champagne vinegar
Cooking Instructions
- 1.
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
5 min
- 2.
Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3-4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.
13 min