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Wednesday, 29 June 2016

Sauteed Beet Greens

I have never been so pleased to be wrong about a vegetable in my life.  Beet greens - the green, leafy tops of fresh beets are delicious! (Beet greens are best eaten within a day or two of picking, but are okay in the refrigerator up to a week in a plastic bag).  I'm not really a fan of beets.  I enjoy them in small quantities grated in a salad.  I will eat a piece or two if roasted, and the occasional pickled beet is a nice addition to a summer BBQ.  But beet greens are their own vegetable entirely.  They remind me of collard greens but without all the cooking time.  Delicious, easy, a nice side dish to add to a wide variety of meals.  The following is based on the recipe posted by Heartbeet Organics, where we get our tasty summer vegetables.  Enjoy!

Sauteed Beet Greens

Over medium heat cook for 1-2 minutes:
2 Tbsp olive oil
2-3 garlic cloves, minced
1 small onion, diced

Add and cook until greens are nicely softened:
1 bunch beet greens, torn into 2-3" pieces (don't worry about them being even, they shrink up nicely)

Add salt and pepper, to taste.

Serve alongside your meal as a healthy, hearty side.

- I served it as a side with bagels with lox and cream cheese.  It was delicious piled on top of the bagel alongside fresh arugula and dill.
- Any BBQ-style meal would be nicely enhanced with freshly sauteed beet greens.
- Rice & beet greens would be nice to accompany pan-fried pork or a similar dish.


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