Photo by Chelsea Kyle, prop and food styling by Ali Nardi
Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story , use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .
- Yield
- Serves 4
- Active Time
- 20 minutes
- Total Time
- 20 minutes
Ingredients
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- 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
Preparation
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- 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.
Nutritional Info
- Calories 112
- Carbohydrates 7 g(2%)
- Fat 9 g(14%)
- Protein 3 g(5%)
- Saturated Fat 3 g(13%)
- Sodium 808 mg(34%)
- Polyunsaturated Fat 2 g
- Fiber 2 g(9%)
- Monounsaturated Fat 4 g
- Cholesterol 8 mg(3%)