Beet Greens With Almonds And Garlic

1. 1

   Soak the almonds in the hot water for about 10 minutes and then drain and carefully remove the skins. Coarsely chop the almonds.

2. 2

   Lightly toast the almonds on a dry skillet for about 1 or 2 minutes until the almonds are very lightly toasted.

3. 3

   Place the oil and the butter on a heavy bottom skillet and heat on medium heat for about 1 minute until the butter has melted completely.

4. 4

   Slice the garlic pods and add to the oil mixture with the cumin seeds and cook for about 1 minute.

5. 5

   Add in the garlic scapes (if using them) and the green chili and continue cooking for about another minute until the mixture is a beautiful, fragrant bubbling mass, this takes about 3 minutes. You need to keep stirring constantly during this period.

6. 6

   Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted

7. 7

   Stir in the reserved almonds and mix well before serving.

* Per serving · 4 servings · Values may vary.