Don’t throw away those beet greens! Use them as an easy and healthy side dish with almost anything. One tip for storage, be sure you keep them fairly dry in the fridge. If they get wet and put in plastic, they degrade really fast into a mushy mess fit for your compost, not your saute pan. This preparation works equally well with kale, chard or almost any other green I’ve ever tried.
30 minutes from start to eating (only 5-10 minutes of active time though, so an easy one to cook while you’re making your main dish)
1 yellow onion, sliced thinly
1-2 bunches beet greens, washed and coarsely chopped
sea salt and freshly ground pepper
Heat a saute pan over medium high heat. Coat the bottom of pan with olive oil, about 2 tbsp and heat for a minute or so. Add onions and saute until soft and slightly caramalized, 5-7 minutes. Add beet greens, 1 tsp of sea salt and a few grindings of pepper and cover pan. Stew for another few minutes, covered. As greens wilt, stir occasionally to coat with oil and onions. Cook covered until greens are tender, about 10 minutes. If there’s more liquid then you’d like, uncover, turn the heat up to high and cook until it evaporates. Taste and adjust seasoning.
Now, you can serve as is or you can add a little more to jazz it up. Here are some other options:
-stir in a squeeze or two of fresh lemon juice
-stir in 1-2 tblsp balsamic vinegar
-add toasted pine nuts
-add dried cranberries or currants
-any combination of the above!