What a great morning! I went to the store and bought some huge organic beets for the same price as when they are small beets; the store sells by the bunch –not by the weight. These beets had an unusually large top of greens. When I got home I checked on the Internet and found here, here and here, that besides being nutritious, many people consider them quite delicious. Beet greens are also a good source of potassium, fiber, and vitamin A.
Weighing almost one half pound, I couldn’t let these greens go to waste, so I cooked them and served them as a side dish to Tortilla de quinoa (recipe coming 4/8/11). They cooked up much like Swiss chard in this recipe. I found the taste to be close to chard, though slightly sweeter, and that the stalks taste somewhat peppery. My husband really liked them, even better than chard, but I’ll need to try them again before I weigh in on which I like better.
1/2 pound of beet greens, tops roughly chopped
3 cloves garlic, peeled and minced
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes
Sea salt to taste
1) Cut off the ragged ends of the stalks, and discard these tips. Cut the stalks into 1/2 inch pieces.
2) Heat the oil in a 10-inch pan and begin to sauté the garlic with the cut beet stalks.
3) After 2-3 minutes of cooking, but before the garlic starts to brown, add the red pepper flakes and after a few seconds, the chopped beet greens. Sauté until the greens are tender, and then lightly salt.
I hope you enjoy them as much as I did.
This recipe is posted at Simply Indulgent Tuesdays.