My best friend, Ann loves beet greens! I
try to remember to give her some when the beets begin to grow in the garden. But
she will take them anytime. Me… not so much! I find beet greens a bit harsh. I
could never bring myself to eat Swiss chard either. I am what you call a super
taster. Many years ago National Geographic included several taste tests with
one of their publications and the whole family did them. I was a supertaster,
but in comparison Leilah’s taste buds were so numerous it was insane! Then we
knew why she never ate vegetables as a child.Anywho! A while back I made some wilted beet greens. I thought I give it a try with a new take on it. Mind you these were freshly picked, very small, brand new beets. Peeling and slicing them was super easy. It will never be something I would crave, but once again I had no problem consuming it as a side dish. Maybe if I live long enough and the man grows them in the garden it will grow on me too. Here is for you Ann beets and greens!
BEETS AND GREENS
1 bunch tender, small new beets with greens attached
1 tsp caraway seeds
1 Tbsp light tasting oil
2 Tbsp butter
salt to taste
1/2 lemon
- Cut off the greens, rinse and set aside. Peel and slice the beets.
- Add the beet slices to a large non stick skillet.
- Sprinkle with caraway seeds and cover with water.
- Cook until tender.
- Pour off the cooking liquid.
- Add 1 Tbsp light tasting oil and 2 Tbsp butter to the pan.
- When the butter is melted, add the greens.
- Cover with a clear lid and remove skillet from heat.
- Let it stand for a couple of minutes or until the greens wilt in the residual heat.
- Season with salt and squeeze fresh lemon on top and serve immediately.
