I am in love with fresh beet greens. I used to hate it,
because people always, always overcook them. I have seen recipes suggesting from
4 to 5 and sometimes even 10 minutes of cooking time. I made two batches. I
braised the first batch for 4 minutes. The greens were soggy and tasted
horrible. The second time I barely wilted the leaves. They were piping hot, but
were more wilted than cooked. These tasted delicious! A friend suggested
cooking tiny young beets with the greens attached. This maybe a novel idea but
either the beets will be tough or the leaves soggy. With an endless supply of
beet greens growing in the garden I add them to every stir fry and pasta dish I
make these days. Who would have thought!
WILTED BEET GREENS
1 tsp olive oil
1 clove garlic, minced
1/4 cup apple cider vinegar
1 pound beet greens, chopped
1/8 cup water
salt and pepper
- Heat the olive oil in a large sauté pan over medium heat.
- When it's hot and shimmering, add the garlic and cook, stirring constantly, for 1 minute.
- Pour in the vinegar and bring to the boil.
- Cook the vinegar for 2 minutes. [do not add the greens just yet]
- After the vinegar reduced stir in the beet greens to coat with the vinegar and then add the water.
- Bring to a simmer and then flip the greens.
- Remove pan from heat. The greens will be just wilted.
- Sprinkle with salt and pepper and serve immediately.
