Sautéed Beet Greens
Every time I go to Whole Foods, I love to purchase an interesting ingredient and work with it. As the blog title says, I love working with beets, but I had yet to work with golden beets. (See Golden Beet and Goat Cheese Salad recipe.)A lot of people discard these greens, but they cook up just like swiss or rainbow chard.
Ingredients:
1 bunch beet greens
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper flakes
1 teaspoon water
1 teaspoon red wine vinegar
1 teaspoon Sriracha
Directions:
Thinly chop the stems and roughly chop the leaves.
Heat 1 tbsp oil in skillet. Add 1 clove garlic, finelychopped, and 1 tsp crushed red pepper.
Sauté stems for about 3-5 minutes until beginning to tender.
Chop and add leaves. Sauté for 3-5 minutes. Add water and cover. (If too dry, add more water.) Cook for about 5-10 minutes until leaves and stems are tender.
Add red wine vinegar and sriracha. Serve.
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| Served here with an organic chicken sausage, steamed broccoli and yellow rice |
Roast 'n Relish 