Sautéed Beet Greens And Swiss Chard Food

SAUTéED GREENS WITH TOASTED WALNUTS

Steps:

• 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.

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

BEETS WITH PINE NUTS, SWISS CHARD AND BEET GREENS

Steps:

• Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
• Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
• Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
• Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.