Beet Greens With Almonds And Garlic

• 1/3 cup whole almonds
• 1 cup hot water
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 pods of garlic
• 1.5 teaspoons cumin seeds
• 1/2 cup finely chopped garlic scapes (optional)
• 1 green chili such as a Serrano, minced
• 4 cups finely chopped beet greens
• 1 teaspoon salt

1. Soak the almonds in the hot water for about 10 minutes and then drain and carefully remove the skins. Coarsely chop the almonds.
2. Lightly toast the almonds on a dry skillet for about 1 or 2 minutes until the almonds are very lightly toasted.
3. Place the oil and the butter on a heavy bottom skillet and heat on medium heat for about 1 minute until the butter has melted completely.
4. Slice the garlic pods and add to the oil mixture with the cumin seeds and cook for about 1 minute.
5. Add in the garlic scapes (if using them) and the green chili 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 during this period.
6. Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted
7. Stir in the reserved almonds and mix well before serving.

whole almonds, water, olive oil, butter, garlic, cumin seeds, garlic, green chili, beet greens, salt

Taken from food52.com/recipes/14278-beet-greens-with-almonds-and-garlic (may not work)