Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story, use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .
Ingredients
1/2 cup coarsely chopped walnuts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 medium onion, thinly sliced
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch Swiss chard (about 12 ounces), stems and greens separated, stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3–4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.
