Wednesday, June 12, 2013

Beet greens = compost? Not anymore!

You know those beautiful leafy greens at the top of your bunch of fresh beets from the farmer's market?  Don't throw them in the compost bucket, cook them! 
This is so simple that it does not even warrant being written in recipe form.  Trim the red, woody stems from the tasty, tender green part.  put them in a pan with butter, olive oil, or any other fat you choose.  Season to taste.  I used Applewood smoked salt, which has become my favorite.  You can add some chopped garlic or onions if you would like.  Anything goes here.  Sautee for about 10 minutes, until the greens become wilty and tender.  And that's it!  Could it be any easier?

I went a step further and added a can of white beans for a super satisfying lunch.  Delicious!

a quick web search for "beet green recipes" will result in a treasure trove of other recipes.  Let me know if you try them!

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