Sunday, June 27, 2010

Recipe: Sauteed Beet Greens

I've recently become a big fan of beet greens. I bought a bunch of beets last weekend at the farmer's market, and I was thrilled to find that the greens are just as tasty as the roots - it's so nice to be able to use the beets for one dish and the greens for another without throwing anything away.

Wilted, garlicky greens couldn't be easier to throw together, and are especially good if you have some extra vegetables on hand to throw into the pan. I like to add carrots for a little sweetness, and French breakfast radishes for crunch. (French breakfast radishes are sweet and mild without the acidic tang of traditional radishes - I like them raw, but if you cook them lightly they'll lend a nice crisp texture to a dish like this one.)

I actually served these greens under fried eggs for breakfast, but they'd make a great side dish too.

Recipe: Sauteed Beet Greens
1 large bunch washed beet greens
2 tbsp olive oil
A few cloves garlic, minced
2-3 peeled carrots
4-5 French breakfast radishes, scrubbed clean

Thoroughly wash and dry beet greens, then separate the stems from the leaves.

Chop the stems into 1/2-inch pieces, then roughly chop and set aside the leaves. Cut the carrots into bite-sized pieces, then thinly slice the radishes.

Warm the oil in a wide skillet over medium heat, then sautee the garlic for a few minutes until it starts to brown. Add the chopped stems and the carrots to the pan along with a little salt and pepper. Cook, stirring often, until stems start to soften, or about 10 minutes. 

Stir in the leaves and the radishes, and add a little butter or olive oil if the pan is too dry. Continue to cook for a few more minutes, or until leaves are just wilted. Season again with salt and pepper, then serve. Easy and tasty!

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