Beet Greens With Almonds And Garlic – a delicious recipe with whole almonds, water, olive oil, butter, garlic, cumin seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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
Lightly toast the almonds on a dry skillet for about 1 or 2 minutes until the almonds are very lightly toasted.
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
Slice the garlic pods and add to the oil mixture with the cumin seeds and cook for about 1 minute.
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
Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted
7
Stir in the reserved almonds and mix well before serving.
353
kcal
Calories
16
g
Fat
46
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cup whole almonds, 1 cup hot water, 1 tablespoon olive oil, 2 tablespoons butter, and more.
Yes, Beet Greens With Almonds And Garlic falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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