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.
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
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.
|Served here with an organic chicken sausage, steamed
broccoli and yellow rice