Monday, June 6, 2011

Sautéed Beet Greens with Garlic and Onion

I didn't even know you could eat beet greens.

Beet greens
Olive oil
Finely chopped onion (a couple tablespoons; I used dried because that's what we had on hand)
Fresh-pressed garlic (a couple cloves)
Coarse salt
Freshly ground black pepper
Dill or another herb (optional)

Remove the big stems from the leaves and compost the stems. Tear the leaves into 3-inch (or so) pieces. Put a little olive oil in a skillet. Add the onion and garlic while the skillet is still cold, and cook over mediumish heat until garlic is a little brown. Add the greens and stir until they wilt and get tender. Add salt and pepper to taste. Sprinkle with dill or another herb if you like.

These were good. We all ate every bit on our plates, and Liam asked for seconds. I'd probably go easier on the salt next time; they were a bit on the salty side. But still yummy.

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