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About the Recipe
Toasted walnuts add a rich nuttiness to earthy greens. The vinegar and caramelized onions are key. Make this with beet greens and spinach instead of chard.
Ingredients
½ cup coarsely chopped walnuts
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium onion, thinly sliced
¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 bunch Swiss chard (about 12 ounces), stems stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped
4 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
Greens from 1 bunch beets, coarsely chopped (about 1½ cups greens)
3 teaspoons white wine or Champagne vinegar
Preparation
1.
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plat.
2.
Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3.
Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more.
4.
Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute.
5.
Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and 1/4 tsp. 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.