Sautéed Greens with Toasted Walnuts

Ingredients for Sautéed Greens with Toasted Walnuts

• 120ml coarsely chopped walnuts

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1/2 medium onion, thinly sliced

• 1 1/4 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 1 bunch Swiss chard (about 350g ), stems and greens separated, stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped

• 4 garlic cloves, thinly sliced

• 1/4 teaspoons red pepper flakes

• Greens from 1 bunch beets, coarsely chopped (about 1 1/2 cups greens)

• 3 teaspoons white wine or Champagne vinegar

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

Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 teaspoons salt, and 1/4 teaspoons 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 teaspoon salt, and remaining 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.