Beet greens -- beetroot's underachieved brother living in the shadow of its popular sibling. Beetroot is colorful and beautiful with distinct flavors -- and beet greens are just average leafy green vegetables that's unacknowledged and often thrown away by people. Poor beet greens. When blanched and sauteed, they taste like spinach. Baked after tossed in oil and salt, they resemble kale chips. Don't throw your beet greens away.
Ingredients
Beet greens from about 3 beetroots
2 cloves of garlic, minced
1 1/2 tbsp red wine vinegar
Method
Wash your beet greens and cut away the heavy stems. Tear leaves into bite-size pieces.
Sautee the garlic in a pan over medium heat until fragrant. Add the beet greens and stir to coat in oil. When wilted, add about 1/4 cup of water. Cover and cook for a couple of minutes until tender. Add vinegar and season. Serve warm.
Beet greens from about 3 beetroots
2 cloves of garlic, minced
1 1/2 tbsp red wine vinegar
Method
Wash your beet greens and cut away the heavy stems. Tear leaves into bite-size pieces.
Sautee the garlic in a pan over medium heat until fragrant. Add the beet greens and stir to coat in oil. When wilted, add about 1/4 cup of water. Cover and cook for a couple of minutes until tender. Add vinegar and season. Serve warm.
Posts
PRODUCT PLACEMENT: Disney world tag on the dish rag. :P
ReplyDeleteAlso, pretty beet colors!
-Jess