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Beet Greens with Garlic and Toasted Almonds

Try this simple creation with beets that will impress your guests and leave you with much time to catch up on life.

Beet Greens with Garlic and Toasted Almonds

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Cook Time



  • 1/3 cup whole almonds
  • 1/2 cup hot water
  • 2 tablespoons olive oil
  • 3 pods of garlic, slices
  • 1.5 teaspoon cumin seeds
  • 1/2 cup chopped garlic scapes (optional)
  • 1/2 jalapeno chilie, minced
  • 4 cups finely chopped beet greens
  • salt to taste


  1. Place the almonds in hot water and let them soak for about 10 minutes.
  2. Rinse in cold water and remove the skin.
  3. Chop coarsely.
  4. Lightly toast the almonds, until very lightly golden and set them aside.
  5. Heat the oil on medium heat for about 30 seconds and add in the garlic slices, cumin and cook for about half a minute.
  6. Add in the garlic scapes and the chilie and continue cooking for about another minute until the mixture is a beautiful, fragrant bubbling mass, this takes about 3 minutes. You need to keep stirring constantly.
  7. Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted.
  8. Stir in the almonds and enjoy!


Beet Recipes




Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.



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