Sauteed Beet Greens
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When beets are in season, be sure to take advantage of these little gems when you can find them fresh and lovely looking (Farmer’s Market anyone!?) Cut your tops off immediately, wash them & prepare this simply delicious and easy side dish today. Perfect with hearty meats, you could even top it with some fresh (feta?!?) cheese or enjoy it as is to get some extra green goodness into your diet today.
YUM – even Sister Chef said “EAT – BEET … I EAT my BEET with MEAT” (obviously we had this with meat which prompted this statement & she is currently loving to rhyme things whenever she gets a chance). We eat a wide variety of flavors around here, but my 3 year old gobbled this up – so I say: If you make it, they will eat it (eventually).
- Olive oil, to coat pan
- 2 bunches beet greens, washed and cut into 2-inch pieces
- 2 cloves garlic, chopped
- 1/2 small onion, sliced
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 1 tsp balsamic vinegar
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Sautee your onions for a minute or two until they begin to soften. Add in your garlic and about half of your red pepper flakes and sautee for another minute or so.
- Add the beet greens and and toss until the greens are wilted and tender, about 5 minutes.
- Add in the red pepper flakes (to taste), salt and pepper and your vinegar. Toss together, taste and add any additional seasonings as desired
SEVEN Years Ago… Pork Fried Rice – a tried and true recipe that I continue to come back to, and make without really measuring at all anymore – a great way to use up leftovers and keep eating all sorts of yummy vegetables all at the same time (and who doesn’t love a good take-out-fake-out!?)
And I leave you with this, Today’s Question of the Day… How do you prefer to EAT your BEETS?