Hot and Sour Sautéed Greens with Salted Almonds

Here’s to your health (and taste buds) in a bowl. It doesn’t get much simpler or tastier than mixed greens sautéed with a few Asian-inspired ingredients and topped with nuts for a little crunchy texture. (Substitute unsalted almonds or the nut of your choice, if you prefer.)

Note: I used a mixture of rainbow chard, baby bok choy, and spinach for this recipe. Kale, collards, or mustard greens would be good too—choose what you like and enjoy.

Spinach, Bok Choy, and Chard

Serves 4

Ingredients

• 1 lb mixed greens (such as chard, bok choy, and spinach)
• 2 tbsp unseasoned rice vinegar
• 1 tbsp light brown sugar
• 1 tbsp toasted sesame oil
• 2 garlic cloves, very thinly sliced
• 1 tsp yellow mustard
• 1/2 tsp dried chile flakes
• sea salt
• freshly ground black pepper
• 2 tbsp coarsely chopped salted almonds

Preparation

1. Wash and spin-dry the greens. Trim thick stems and coarsely chop the leaves.
2. Combine the vinegar and sugar in a small bowl, stirring until the sugar dissolves.
3. Heat a large, deep skillet over medium heat and add the sesame oil. Add the garlic, mustard, and chile flakes and stir-fry 1 minute.
4. Add the greens and vinegar mixture to the pan and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender, 5-6 minutes.

Chopped Greens 

Stir-Fried Garlic Mixture

Greens Beginning to Cook 

Cooked Greens

Transfer the greens to a serving bowl and sprinkle with the almonds. Serve hot.

Hot and Sour Sautéed Greens with Salted Almonds