Sunday, July 18, 2010

Greens with Toasted Almonds

Here's the rest of the dinner we made last Saturday night. We got a bunch of Kale and Chard in the CSA last week and I was being decidedly uncreative that night. We had already creamed, braised, and tried it raw. (P.S. raw kale = hard and bitter. I do not recommend.)

That night the big focus of the meal were those tasty potato cakes. I'm still having dreams about those little suckers. So good.

Anyway, after those, I just couldn't get in the mood to think up something stupendous to do with the chard and kale. So, I winged it. And people, the winging was goooooood. I should improvise dinner more often. This might have been my favorite recipe for greens yet!

Greens with Toasted Almonds
You could easily substitute whatever greens you have on hand in this recipes. It's versatile!

1/4 cup slivered almonds
1 cup finely sliced whites from scallions
1 bunch swiss chard, ripped into pieces
1 bunch kale, ripped into pieces
1 tbsp balsamic vinegar
Olive oil
Kosher salt
Freshly ground black pepper

Heat a saute pan over medium heat. Add the almonds to toast for 5-6 minutes, tossing occasionally. Don't let them burn! Remove to a plate and set aside.

In the same pan, heat about 2 tbsp olive oil. Add the scallion whites and cook until soft, about 3-4 minutes. In batches, add the kale and cook down. Once all of the kale has been added, start adding the chard. Sprinkle with a pinch or two of kosher salt and black pepper. Add balsamic vinegar and cook for a few minutes. Sprinkle on the almonds and stir to combine. Season to taste with more salt and pepper.


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