Beet Greens with Garlic and Toasted Almonds
The beets are out in the garden, and I am beginning to see little peppers and tomatoes poking their way out of the plants. And I have discovered beet greens. And a super quick way to make them. Beet Greens with Garlic and Toasted Almonds is flavorful, easy and super quick.
Delicate and soft, these greens are one of those things no one tells you about. I am still taken aback, when the farmers market produce seller offers to take these off for me. Inside me, I am ready to let out a wail, but, outwardly I politely tell them not to take them off.
I love the gentle tinge of red that these greens offer to any dish. In my case usually garlic as in this recipe, or potatoes. I know, I need any excuse to add potatoes to my diet. However, potatoes or not, beet greens are those unsung greens that will make you happy once you try them for the first time. I promise you that it will not be your last!
This year, I have planted an entire host of herbs. I got the seeds and plants from, Rosedale Nurseries. I am too nervous to post pictures until the plants stabilize further. Unlike my other half, I kill plants just by looking at them. I do enjoy their beauty and try to capture them with my camera the best I can. It brings me great delight to capture an unexpected moment in nature. My favorite herbs are thyme, basil and cilantro. Yes, I write poems about cilantro. Not soapy to me, their haunting citrus like scent refreshes my evenings, when I enter the kitchen after a long evening.
Cooking seasonal for me is not about a fad, it is about bringing secrets of nature into my kitchen. One simple dish at a time.
A little context to Beet Greens and this dish
This dish is inspired by the seasonal way Collards are cooked in the Northern State of Kashmir.
They style and flavors are very similar.
A simple recipe with flavorful beet greens tossed with garlic and enriched with nuts.
Ingredients
- 1/3 cup whole almonds
- 1/2 cup hot water
- 2 tablespoons olive oil
- 3 pods of garlic, slices
- 1.5 teaspoon cumin seeds
- 1/2 jalapeno chili, minced
- 4 cups finely chopped beet greens
- salt to taste
Instructions
- 1. Place the almonds in hot water and let them soak for about 10 minutes.
- 2. Rinse in cold water and remove the skin.
- 3. Chop coarsely.
- 4. Lightly toast the almonds, until very lightly golden and set them aside.
- 5. Heat the oil on medium heat for about 30 seconds and add in the garlic slices, cumin and cook for about half a minute.
- 6. Add in 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.
- 7. Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted.
- PS. If you wish you can make this with pre-sliced almonds and skip the browing of the nuts.
- 8. Stir in the almonds and enjoy!
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