This is my favorite way to eat dark leafy greens- Italian style sweet and sour with meaty almonds and savory shallots. This recipe has the perfect balance of flavors and textures to compliment the bitter greens. You can use a single type or a mixture, either way these greens are anything but boring! 🙂
1 lg bunch Dark Leafy Greens (Mustard, Kale, Swiss Chard and/or Beet Greens)
1/2 small Onion, sliced into 1/4 inch thick slices
1 Shallot, thinly sliced
1/4 cup Marcona or toasted slivered Almonds
1 Tbsp Honey or Maple Syrup
1 Tbsp Balsamic Vinegar
Pinch of Red Chili Flakes
Salt & Pepper
Heat 2 Tbsp olive oil in a large frying pan over medium-low heat, add onion and stir to coat. Tear any tough center ribs from the greens, chop the ribs and add to the onion. Sauté until onions are soft and just beginning to brown, about 6 minutes.
Chop remaining greens, add to the pan and mix to coat with oil. Sprinkle with vinegar, honey, chili flakes and a pinch of salt and stir occasionally.
Meanwhile in a small frying pan heat enough olive oil to coat the bottom, over medium heat. Add shallot and fry until brown, remove from oil with a fork and set on a plate covered with 2 paper towels to crisp. Remove greens from pan with tongs or a slotted spoon when greens are completely wilted and just beginning to turn from bright green to a darker green color. Season with salt and pepper to taste. Top with almonds and shallot. (The mustard greens in my garden have gone to flower so I sprinkled a few on top for color, a nice, but certainly not necessary, touch.) Enjoy! Xx, Jacq