Greens Agrodolce with Almonds and Crispy Shallots

Preparation info
  • Serves


    as a side
    • Difficulty


    • Ready in

      20 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Jacq: After trying the best sautéed greens of my life in Rome, I found out that the simple combo of honey and vinegar creates an amazing flavor. Here we’ve re-created that Italian-style sweet and sour (known as agrodolce) and added meaty almonds and savory shallots for the perfect balance of flavors and textures.


  • 1 pound (455 g) dark leafy greens (mustard greens, kale, Swiss chard, and/or beet greens)
  • 2


Trim any woody stems from the bottom of the greens. Tear the center ribs from the leaves and thinly slice the ribs. Heat a large sauté pan over medium-high heat, then add the oil and swirl to coat the pan. Add the sliced ribs, onion, and a pinch of salt; stir. Sauté until the onion is softened and beginning to brown, about 4 minutes.

Roughly chop the remaining greens and add them to the