Sautéed Greens with Toasted Walnuts

side low fat kid-friendly quick & easy high fiber dinner walnut beet healthy low cholesterol vegan chard sugar conscious vegetarian pescatarian wheat/gluten-free peanut free soy free kosher small plates

The Epicurious Test Kitchen

Serves 4

Source

Ingredients

1/2 cup 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 teaspoon freshly ground black pepper, divided

1 bunch Swiss chard (about 12 ounces), stems and greens separated, stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped

4 garlic cloves, thinly sliced

1/4 teaspoon red pepper flakes

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

3 teaspoons white wine or Champagne vinegar

Method

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 tsp. salt, and 1/4 tsp. 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 tsp. salt, and remaining 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.