Great Winter Greens with Toasted Almonds

Directions

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.