Sunday, November 11, 2012

Beet Greens

Beet greens go back to my childhood. simply steamed and topped with vinegar and sometimes butter. Traditionally they are a spring crop, the by-product of thinning the beet field.  However, I have recently found beet greens along with pea tendrils available locally in the fall as well; a crop in themselves.

I got a huge bag of beet greens last week and decided to try cooking half (~ 7 ounces) as I frequently cook spinach. In a small wok sautee:

2 t olive oil (heat first)
2 cloves garlic, minced

until the garlic is lightly browned, then add

7-8 ounces beet greens, still damp from washing.

Sautee, stirring constantly until the greens are wilted.

The greens were tasty but I still think I like them steamed until they are wilted and then tossed with vinegar (I use my homemade tarragon vinegar) to taste.

I recently served the steamed version and Pork with Plums, and found this to be a particularly good pairing.

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