Beets have quickly become something that we eat a lot of in our home. I hate to waste anything. We have ventured into the territory of eating the greens instead of throwing them away. They are a bit different than say, a spinach green, but equally as delicious.
The simplest way is to saute them with a bit of bacon grease or oil. I heat up a tablespoon of oil in a cast iron pan. Rinse the greens and pat them dry on the counter while the oil is heating up.
I toss the greens into the oil and saute until wilted. They do take a bit longer than spinach to cook. The leaves are sturdier.
Just remember: heat oil, rinse greens, toss in oil, cook until tender, and serve. I have written the recipe out below if you need it.
My favorite way to eat them is served with two over medium eggs. The yolk adds great flavor to the sauteed greens.
I also will on occasion season the greens with balsamic vinegar, salt and pepper. Really, use what you like and what you would normally dress your spinach with.
Enjoy this simple recipe!
Sauteed Beet Greens
Roughly 4 cups of beet greens, washed and cut into strips
3 cloves of minced garlic
1 tablespoon of olive oil
salt and pepper to taste
balsamic vinegar or fresh lemon juice
1. Wash and pat dry the leaves.
2. Heat oil in sturdy pan. Add leaves and saute for 5 minutes. Add minced garlic and continue cooking for 2 minutes.
3. Remove from heat, season with salt and pepper. Squeeze lemon or add balsamic vinegar.
4. Serve immediately.
ritten by Sherron Watson