Friday, October 25, 2013

Sauteed Beet Greens

Beet greens are like chard, only denser in texture—a bit less watery, and delicately flavored. Cut the tops off the next time you indulge in these, and save the greens for this recipe.

Olive oil
1 small shallot, chopped
1 clove garlic, chopped
1 large bunch beet greens, sliced crosswise into strips, washed well, and dried in a salad spinner

Heat a glug of olive oil in a dutch oven over medium heat. Add the shallot and saute, stirring, for 2 minutes or until it softens slightly, then add the garlic and saute a minute more.

Stir in the beet greens and toss to coat with the shallot-garlic mixture. Saute, stirring occasionally, for about 4 minutes, then cover the pot and turn the heat down to medium low. Cook another 5-6 minutes, stirring once or twice.

Sprinkle with a pinch or two of salt, and serve.

Serves 2. Pairs perfectly with a wasabi salmon sandwich, or probably just about anything else.

No comments:

Post a Comment