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
Units
Scale
- 1/3 cup (80 ml) whole almonds
- 1/2 cup (120 ml) hot water
- 2 tbsp (30 ml) olive oil
- 3 pods of garlic, sliced
- 1 1/2 tsp cumin seeds
- 1/2 cup (120 ml) chopped garlic scapes (optional)
- 1/2 jalapeno chili, minced
- 4 cups (960 ml) 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: Indian
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