Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　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

Serves 4

　　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

　　4 garlic cloves, thinly sliced

　　1/4 teaspoon red pepper flakes

　　Greens from 1 bunch beets, coarsely chopped (about 1 1/2 cups greens)

　　3 teaspoons white wine or Champagne vinegar

　　

Step 1

Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.

　　

Step 2

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.