by Creativecook
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my 16 recipes »
Creativecook's Notes:
Expand1/3 cup whole almonds Ask a question about this ingredient
1 cup hot water Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
4 pods of garlic Ask a question about this ingredient
1.5 teaspoons cumin seeds Ask a question about this ingredient
1/2 cup finely chopped garlic scapes (optional) Ask a question about this ingredient
1 green chili such as a Serrano, minced Ask a question about this ingredient
4 cups finely chopped beet greens Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Soak the almonds in the hot water for about 10 minutes and then drain and carefully remove the skins. Coarsely chop the almonds.
Ask a question about this stepLightly toast the almonds on a dry skillet for about 1 or 2 minutes until the almonds are very lightly toasted.
Ask a question about this stepPlace 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.
Ask a question about this stepSlice the garlic pods and add to the oil mixture with the cumin seeds and cook for about 1 minute.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted
Ask a question about this stepStir in the reserved almonds and mix well before serving.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
