Name: Sautéed Greens with Toasted Walnuts
Cook time: 20 minutes
Total time: 20 minutes
Yield: Serves 4
Ingredients: 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

Image may contain Plant Food Produce Vegetable Cutlery Spoon Lentil and Bean

Photo by Chelsea Kyle, prop and food styling by Ali Nardi

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 .

Recipe notes

See Related Recipes and Cooking Tips

29 Swiss Chard Recipes for Never-Boring Greens
These pastas, soups, dips, and sides make the most of those leaves and stems.
You Might Be Leaving the Essence of These Vegetables in the Trash
And you might be leaving them out.
9 Ways to Turn a Baked Potato Into Dinner
Fat, steaming spuds can be a fabulous main course—they just need a little dressing up.
14 Ways to Cook Chard (and Love It)
Chard is the season's most versatile green.
8 Dishes. 4 Dinners. 1 Grocery Bag
We set out to design a shopping list that would provide four nights of dinners and leave nothing—not even a leaf of greens—leftover. The bonus? It all costs less than 70 bucks.

Leeks With Sumac, Parm, and Pine Nuts

This side dish is flavorful enough to also serve as a main course.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Recipe notes

29 Swiss Chard Recipes for Never-Boring Greens

You Might Be Leaving the Essence of These Vegetables in the Trash

9 Ways to Turn a Baked Potato Into Dinner

14 Ways to Cook Chard (and Love It)

8 Dishes. 4 Dinners. 1 Grocery Bag