1 large or 2 small bunches beet greens, from approximately 6 beets (about 9 ounces greens), including stems
1/4 cup slivered almonds
1/2 tablespoon plus 1 tablespoon olive oil
1 tablespoon lemon juice
Pinch of salt
Pepper to taste
1 clove garlic, minced
1 1/2 cups grape or cherry tomatoes, halved (or 1 medium tomato, seeded and chopped)
Instructions
Preheat oven to 300°F (for toasting almonds).
On highest heat, bring to boil about 4 quarts of salted water (use 1 to 2 teaspoons salt).
While water heats, prepare greens, toast the almonds, and make the vinaigrette: Rinse the beet greens, changing the water as necessary until clear. Place almonds on a small baking sheet and toast 8 to 10 minutes or until lightly golden. In a small bowl, whisk together the lemon juice, a pinch of salt, pepper to taste, and 1/2 tablespoon olive oil.
When the water boils, add the greens to the pot and bring to boiling again. Blanch (boil) them for 1 minute. Drain and rinse with cold water. With hands, squeeze out excess liquid. Chop the greens coarsely.
In a skillet or the pot you used to boil the greens, heat the remaining 1 tablespoon olive oil over medium heat. When oil is warm, add the greens and garlic. Turn the heat to medium high and cook, stirring constantly, 1 to 2 minutes or until the greens are tender but still bright in color.
Transfer greens to a serving bowl. Pour the dressing over the greens and toss well. Add the tomatoes and almonds and toss again.