Sauteed Beet Greens with Toasted Almonds

1. 1

   Wash the greens thoroughly in cold water three times to remove the dirt completely.

2. 2

   Trim the tough ends off, cut the stems into about 1/4 inch slices.

3. 3

   Coarsely chop the leaves.

4. 4

   Bring a large pot of water to a boil.

5. 5

   Blanch the greens with stems into the boiling water until the color is bright green, stirring occasionally, about 1 minute.

6. 6

   Drain the greens and stems in a colander, then rinse thoroughly with cold water.

7. 7

   Drain again, pressing on the greens to remove excess water.

8. 8

   Heat the oil in a large skillet over medium-high heat.

9. 9

   Stir in the garlic and scallions, and cook until the garlic starts to turn golden brown, 1 to 2 minutes.

10. 10

    Stir in the cooked greens and stems, and cook until tender and heated through, about 2 minutes.

11. 11

    Season with salt, black pepper and red pepper flakes if desired to taste.

12. 12

    Serve warm with toasted almonds sprinkled on top.

13. 13

    Note: If you want to make 4 serving, just simply double the amount of the ingredients.

* Per serving · 4 servings · Values may vary.

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