resh but so are the greens. I'm always amazed when I hear people ask to have the tops taken off and discarded. Beets are delicious and so are the greens. Sauteed with garlic and onions, they can be eaten as a side dish, added to pasta, put into soup, or used on sandwiches.Sauteed Beet Greens
Yield: 1 cup
Time: 60 minutes
When you buy beets, look for a bunch with the freshest looking leaves. At home, cut off the damaged or discolored ones and discard.
Ingredients
1 bunch beet greens
1 medium yellow onion (washed, peeled, and thinly sliced)
4 garlic cloves (peeled, finely chopped)
2 1/2 tablespoons olive oil
Sea salt and pepper
Method
Careful
ly wash the greens in water to remove all the grit. Cut off the stems and finely chop. In a large frying pan, sauté the onions and garlic in olive oil seasoned with sea salt and pepper until lightly browned. Add the stems and toss together with the onions. Drizzle with a tablespoon of olive oil. Cook over a medium-low flame, stirring frequently to avoid burning for about 10 minutes.
Roughly chop the beet greens and add to the frying pan. Drizzle another tablespoon of olive oil over the greens and toss well with the cooked stems and onions. Because the greens need to cook slowly to bring out their sweetness, this is a preparation best done when you have other reasons to be in the kitchen. Cook for another 30-45 minutes until the greens have wilted and caramelized. Stir frequently. Taste and adjust the seasoning with sea salt and pepper.
Variations
Brown 1 piece of finely chopped bacon with the onions and garlic or 1 Italian sausage finely chopped.
With the o
nions and garlic sauté 1/2 cup thinly sliced brown mushrooms.Uses
Toss together with pasta and other sauteed vegetables seasoned with olive oil and grated cheese, or with sauteed Italian saus
age rounds.Add to chicken soup.
As a topping on an open faced sandwich with avocado or fresh tomatoes or cheese or crisp bacon.
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