June 6, 2009

Greens of the Beet

Had some beets from the farm. The beets have long stems and large, chard-like greens.

Kathy from the farm said they are excellent to eat. I have seen them in the foodie mags. I must try them.

I chose to braise them. They were tender and delicious. Here is how I cooked them.

Braised Beet Greens

  • 1 large bunch of beet greens
  • 2 large cloves of garlic, thinly sliced
  • Extra virgin olive oil, good pour
  • Butter, 1 tbs
  • 3/4 - 1 cup chicken stock
  • Salt and pepper
  • Lemon wedge

Clean the beet greens (I removed the stems all the way up to the beginning of the leaf, but not sure if this is necessary) very well in cold water and dry (salad spinner works well).

In a large pan, heat olive oil and butter over medium heat. When the butter is melted, add the garlic and saute for a minute or so. Then add the beet greens and toss well for a minute or two. Add the chicken stock and cover the pan. Cook for 10 minutes until well wilted.

Remove the cover and continue cooking until most of the liquid is gone, about 10 more minutes. Remove from heat, add salt and pepper, squeeze the lemon over top, toss and serve.

Image courtesy of Wikimedia Commons

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