Thursday, July 14, 2011

Sautéed Beet Greens #3

This recipe is a hybrid of the previous two beet-green recipes. The other two were great, but I decided to try combining them to see if the result was even better.

Beet greens
Olive oil (a couple tablespoons)
Freshly-pressed garlic (a couple cloves)
Finely chopped onion (a couple tablespoons; I used dried because that's what we had on hand)
Crushed red pepper flakes (just a pinch)
Coarse salt
Freshly ground black pepper
Dill or another herb (optional)
Juice of 1 lemon (or about 2 T. lemon juice)

Remove the big stems from the leaves and compost the stems. Tear the leaves into 3-inch (or so) pieces. Put the olive oil in a skillet. Add the garlic, onion, and red pepper flakes while the skillet is still cold, and cook over medium heat until garlic is slightly brown. Add the beet greens and stir to combine. Remove from heat. Add salt and pepper to taste. Add dill sprigs or another herb if desired. Sprinkle with lemon juice or serve with lemon wedges.

I think this hybrid recipe is the best of the three, though they're all delicious.

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