Green Beets Walnuts
Sautéed Greens with Toasted Walnuts
Ingredients:
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
Preparation:
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.