I love greens, it is one of my redeeming food habits. I enjoy fresh salads, and love to cook fresh greens in almost any combination that I can think of. I probably have recipes on my blog, for almost every conceivable green. But, I do have a favorite. I know, my gardener husband will tell you that it takes the same effort to grow all produce and so we should not play favorites, but what can I say? I have a favorite, and once I tell you about it and show you its pretty red streaked appearance maybe you will agree that it is the “prettiest” of them all.
Today, I was restless and generally unsettled, until I began working with a nice red and green batch of beet greens. They cheered me up, and I wanted to share their beauty with you. 
The interesting thing about this green is that it does not loose its color when cooked, or correction, the green darkens and the reds remain affording a very pretty presentation. I usually saute them simply like with garlic as I am sharing with you here. I also vary this at times and add in pine nuts and if you want a more filling option, they can be tossed with pasta, or with cubed potatoes – in fact the variations and possibilities are endless. This recipe will work well for red chard as well.
So, tell me do you like summer greens? More importantly, do you have a favorite?
PrintBeet Greens with Almonds
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful side dish of sautéed beet greens with garlic, cumin, and toasted almonds, offering a beautiful presentation with its darkened greens and red streaks.
Ingredients
- 1/3 cup whole almonds
- 1/2 cup hot water
- 2 tablespoons olive oil
- 3 pods of garlic, sliced
- 1.5 teaspoons cumin seeds
- 1/2 cup chopped garlic scapes (optional)
- 1/2 jalapeno chili, minced
- 4 cups finely chopped beet greens
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the almonds in hot water and let them soak for about 10 minutes. Rinse in cold water and remove the skin. Chop coarsely.
- Lightly toast the almonds in a dry skillet over medium heat until they are very lightly golden. Set them aside.
- In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cumin seeds, and sauté until the garlic is fragrant and the cumin seeds begin to sizzle, about 1-2 minutes.
- Add the chopped garlic scapes and minced jalapeno chili to the pan. Cook for another 2 minutes, stirring occasionally.
- Stir in the finely chopped beet greens and cook for about 5-7 minutes, or until the greens are wilted and tender. The greens should darken, and the red streaks will remain vibrant.
- Season with salt and freshly ground black pepper to taste.
- Garnish with the toasted almonds before serving.
Notes
This dish can be varied by adding pine nuts instead of almonds. For a more filling option, toss the greens with pasta or cubed potatoes. The recipe also works well with red chard. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1 gram
- Sodium: 150 mg
- Fat: 12 grams
- Carbohydrates: 8 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 0 mg
