* From the "A Week of Farmers Market Meals" Collection: I don't think I had ever tried a beet green until my recent trip to the farmers market where beets are bundled with their leafy greens attached. That's the beauty of the farmers market; the vegetables are in their naturally picked state rather than trimmed, buffed, selected for perfection and picked before their prime. It's not a beauty pageant...it's dinner. Actually, beet greens are quite beautiful with their magenta juices and a winner in my pageant any day.
Makes 1 serving
1 bunch beet greens (from 5-6 small beets)
1 tablespoon olive oil
1 large clove garlic, crushed
Cut greens from beets, wash greens thoroughly in running water and chop roughly. Heat olive oil in a saute pan over medium heat, throw in garlic and saute until fragrant, about a minute. Immediately throw in beet greens and sprinkle with salt, stir until wilted and transfer to a plate. Eat greens alone or as a side dish.
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