Apple Cinnamon Beet Greens
Preparation Time: 10 minutes
Cooking Time: 25 minutes
1 lb. Beet greens (or red chard)
3 Tbsp. Toasted Walnuts, chopped
1 Tbsp. Extra virgin olive oil
1 onion, sliced
1 apple, peeled, cored, sliced 1/4-inch thick
1/4 tsp. cinnamon
1/4 tsp. grated nutmeg
Sea salt to taste
2 to 3 Tbsp. Water
Separate greens from the roots (save for another dish) and stalks. Wash greens well and cut into strips about 1/2 -inch wide. Set aside.
Toast walnuts by spreading them in a baking dish and placing them in a 375F oven or toaster oven for 5 to 7 minutes. Set aside.
In a large skillet with lid, heat the oil over medium heat. Add onion and sautee until soft and golden, 7 to 10 minutes, adjusting heat as necessary to avoid burning.
Add beet greens, apple slices, cinnamon, nutmeg, a pinch of salt and 2 to 3 tablespoons of water. Mix thoroughly, cover and cook over medium-low heat for 8 to 10 minutes, stirring occasionally. Serve hot, garnished with chopped walnuts.
Albi and Walthers, Greens Glorious Greens.