Try this basic, quick-cooking beet greens and stems recipe Serve sautéed greens with warm grains like quinoa or couscous. I like kasha or buckwheat also. Toss with some sunflower seeds or toasted walnuts for some crunchy texture. And one of my favorite ways to enjoy greens of most any kind is with a poached egg on top. If you really want to take it to another level, drizzle a bit of truffle oil over the eggs and greens. Finish with a dusting of shaved parmesan and WOW!!!
4 to 6 servings as a side dish
Preparation time: 15 min
What you need:
- 2 medium bunches beet greens (about 1 ½ pound)
- 2 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper flakes (or 1 small dried red chili pepper)
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar, or juice of ½ lemon
- Salt and pepper to taste
What to do:
- Rinse leaves and stems thoroughly, but do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely set aside. Cut the stems and ribs into ½-inch pieces keep them separate from the chopped leaves.
- Heat olive oil in a large skillet, adding garlic and red pepper flakes, until the oil is fragrant and the garlic just beginning to color, for about 1 minute.
- Add the chopped stems and ribs, season with salt and pepper. Cook stirring occasionally until nearly tender, about 2-3 minutes. Add chopped beet leaves and cook partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice.
Toss with toasted nuts or sunflower seeds.
Pour over warm grains
Top with poached egg
Drizzle with truffle oil or a good high quality extra virgin olive oil
Top with freshly shaved parmesan cheese