Wednesday, March 9, 2011

Sauteed Beet Greens

Apparently, beet greens are a close relative to Swiss chard. Which means that if you happen to be a completely reasonable person with a still-not-fully-eradicated, deep-seated beet phobia, you can call them chard-like greens, which is obviously a much nicer and less fearsome sounding word. Chard-like greens have chard-like roots, which some of us will no doubt muster up the courage to try again someday soon, especially now that they have this nice, placid, appropriately appetizing name. In the meantime, we've been munching on their leafy green tops in this recipe.

Olive oil
1 shallot, sliced
1 tomato, diced
Several handfuls young beet greens (if larger/older, chop before cooking and cook a little longer until tender)
Splash chicken or veggie broth
Freshly ground black pepper
Squeeze Meyer lemon juice

Saute shallot in a little olive oil over medium heat until soft. Add the tomato and continue cooking for a couple minutes until it softens and releases its juice. Add the beet greens and toss with the tomatoes to coat. Add a splash of broth, cover, and simmer until the greens are just wilted, stirring once or twice.

Turn off the heat, add salt, pepper, and lemon juice to taste, and serve hot.

Serves 2.

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