Author Notes
Beet Greens were an amazing discovery for me, that was least expected. When we grew beets they would come with these vivid red veined leaves that first charmed me with their appearance and then seduced me with their taste. I use these greens a lot, this is one of my favorite ways of cooking them.
If you want to keep this recipe vegan, you can add 2 additional tablespoons of oil instead of the butter. This recipe works as a great accompaniment to almost all meals and dishes. —Rinku Bhattacharya /Spice Chronicles
Ingredients
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1/3 cup
whole almonds
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1 cup
hot water
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1 tablespoon
olive oil
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2 tablespoons
butter
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4
pods of garlic
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1.5 teaspoons
cumin seeds
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1/2 cup
finely chopped garlic scapes (optional)
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1
green chili such as a Serrano, minced
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4 cups
finely chopped beet greens
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1 teaspoon
salt
Directions
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Soak the almonds in the hot water for about 10 minutes and then drain and carefully remove the skins. Coarsely chop the almonds.
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Lightly toast the almonds on a dry skillet for about 1 or 2 minutes until the almonds are very lightly toasted.
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Place the oil and the butter on a heavy bottom skillet and heat on medium heat for about 1 minute until the butter has melted completely.
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Slice the garlic pods and add to the oil mixture with the cumin seeds and cook for about 1 minute.
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Add in the garlic scapes (if using them) and the green chili and continue cooking for about another minute until the mixture is a beautiful, fragrant bubbling mass, this takes about 3 minutes. You need to keep stirring constantly during this period.
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Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted
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Stir in the reserved almonds and mix well before serving.
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