Sauteed beet greens with apple, walnuts, and balsamic

Name: Sauteed beet greens with apple, walnuts, and balsamic
Cuisine: American
Ingredients: Leaves from 1 bundle of beets (about 1 cup, chopped), destemmed; 1/4 cup chopped walnuts; 1/4 cup Granny Smith apples, cored and cut into small cubes; 1 tbsp shallot, finely sliced; 1 clove garlic, finely sliced; 2 tbsp high-quality aged balsamic vinegar

Robert Gonzal @robert

Vancouver BC

I love beet greens. They're one of my favourite things to eat, even more than the beets themselves. For this appetizer, they're paired with sweet fall apple, and topped with crunchy walnuts and a drizzle of really good balsamic. Super simple yet totally delicious.

Robert Gonzal @robert

Saved

Ingredients

Leavesfrom 1 bundle of beets (about 1 cup, chopped), destemmed
1/4 cupchopped walnuts
1/4 cupGranny Smith apples, cored and cut into small cubes
1 tbspshallot, finely sliced
1 clovegarlic, finely sliced
2 tbsphigh-quality aged balsamic vinegar

Saved

Steps

1

Wash the beet greens well and pat them dry. For the larger leaves, remove the tough central stems. Chop the leaves into bite-sized strips.
2

Put a medium pan on medium heat. Add the walnuts and fry for 1 minute to toast them lightly. Don't let the nuts burn. Remove the nuts to a bowl and wipe the pan clean.
3

Turn the heat up to medium-high and add a splash of veg oil to the pan. Add the apples and fry for 1 to 2 minutes until they're golden brown and slightly softened.
4

Add the shallot and garlic to the pan. Continue frying for 1 minute until fragrant, then add the beet greens. Add a pinch of salt and a few grinds of pepper, and saute for 2 to 3 minutes. Remove everything to a plate. Sprinkle the toasted walnuts on top and drizzle with the balsamic.