Saturday, December 4, 2010

Beet Greens

This is a classic example of one man's trash is another man's treasure. And this one really is a treasure trove. Beet greens are high in iron and folate, and vitamins A, C, E, and K. How many times have you tossed out these green tops and never thought twice? 

Beet greens are versatile. They can be used like you might use spinach, kale or chard. I have used them in quiche and stuffed shells.

This recipe is reminiscent of the flavors of south. You could sub the beet greens for other hardy greens, like kale or collards. This is especially delicious with hoppin' john -  a combination of blackeyed peas and brown rice. Yum!

Sauteed Beet Greens
Greens of three or four large beets
2 Tablespoons olive oil
Half of a small onion or a quarter of a large
1-2 garlic cloves
1 Tablespoon honey
2 T apple cider vinegar
A few sprinkles of cayenne or chili flakes
Salt and pepper to taste

Wash your beet greens to remove dirt. Don't worry about drying them too much. The extra water will create steam for our purpose. Remove the stems, chop and set aside. Roughly chop the greens. Chop the onion and garlic medium dice. 

Stir the honey, vinegar, salt and cayenne together in a bowl to dissolve, and set aside.

Add the olive oil to a pan over medium heat. Saute onions and garlic for a minute or two. Add in your beet green stems and continue to cook for another few minutes until they soften.

Add in the beet greens and saute until they wilt. Do not overcook them. Add in the honey mixture and turn the pan over a few times, then remove from heat, and serve.