Make Ahead

Great Winter Greens with ToastedĀ Almonds

November 12, 2010
0 Ratings
  • Serves 6-8
Author Notes

A very easy side dish for vegetarians, vegans and omnivores alike! A mix of four favorite greens makes it a bit more interesting than plain sauted spinach. This side is light and subtle enough to get along supremely next to... let's say... apartmentcooker's decedant Individual Sweet Potato Gratins?


What You'll Need
  • 1 pound kale (washed, trimmed, stems removed)
  • 1 pound mustard greens (washed, trimmed, stems removed)
  • 1 pound swiss chard (washed, trimmed, stems removed)
  • 1 tablespoon olive oil
  • 1 shallot (medium dice)
  • 3 cloves garlic (minced)
  • 2 tablespoons dry sherry
  • 3 tablespoons vegetable broth (or water)
  • 1 pound spinach
  • 1/4 cup slivered almonds
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste
  1. Blanch the greens: Bring a large pot of salted water to a rolling boil. Add kale, mustard greens and swiss chard to the pot. Cook for 3 minutes (they will cook more when sauteeing with aromatics). Remove from heat and immediately plunge blanched greens into a bowl of very cold water. Drain and squeeze out any excess water. Set aside.
  2. Saute the Aromatics: Heat oil in a large skillet on medium heat. Add the shallots and garlic, stirring constantly, cook until fragrant, about 3 minutes. Add the sherry, scraping the bottom of the pan to remove any browned bits of garlic or onion.
  3. Saute the Greens: Add the drained greens to the pan, plus the vegetable broth and the spinach. Cook for 3 to 5 minutes until spinach is wilted. Reomve from heat. Salt and pepper to taste
  4. Toast the Garnish: In a skillet on medium heat, toast the slivered almonds until they begin to become fragrant, about 3 minutes. Add the red pepper flakes and continue toasting until pepper flakes are fragrant and almonds are a golden brown (don't over cook or the pepper flakes will be come bitter). Remove from heat and sprinkle atop the cooked greens.

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