Sauteed Beet Greens with Toasted Almonds

Directions

Wash the greens thoroughly in cold water three times to remove the dirt completely.

Trim the tough ends off, cut the stems into about ¼ inch slices.

Coarsely chop the leaves.

Bring a large pot of water to a boil.

Blanch the greens with stems into the boiling water until the color is bright green, stirring occasionally, about 1 minute.

Drain the greens and stems in a colander, then rinse thoroughly with cold water.

Drain again, pressing on the greens to remove excess water.

Heat the oil in a large skillet over medium-high heat.

Stir in the garlic and scallions, and cook until the garlic starts to turn golden brown, 1 to 2 minutes.

Stir in the cooked greens and stems, and cook until tender and heated through, about 2 minutes.

Season with salt, black pepper and red pepper flakes if desired to taste.

Serve warm with toasted almonds sprinkled on top.

Note: If you want to make 4 serving, just simply double the amount of the ingredients.