top of page

Green Beets Walnuts

Sautéed Greens with Toasted Walnuts

Green Beets Walnuts


  • ½ cup coarsely chopped walnuts

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 medium onion, thinly sliced

  • ¼ teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • 1 bunch Swiss chard (about 12 ounces), stems stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped

  • 4 garlic cloves, thinly sliced

  • ¼ teaspoon red pepper flakes

  • Greens from 1 bunch beets, coarsely chopped (about 1½ cups greens)

  • 3 teaspoons white wine or Champagne vinegar


1. Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plat.

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. 

3. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. 

4. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. 

5. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and 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.

bottom of page