One of the advantages of purchasing from a market is that the produce found is usually younger, more tender, and of course fresher. Those qualities lead to this simple recipe for sautéed beet greens that focuses on one simple great ingredient that could easily be discarded.
The beet greens are very tinder and their life in the refrigerator can be short. Optimally this is lunch on market day. Recently, I fired up the grill soon after I got home from the market. I chopped off the beet greens and sat them aside. I peeled the beets and roasted them on the grill with some sausages. When the beets and sausages were ready, I quickly sautéed the greens one or two minutes making a great meal for a beautiful spring day.
The key to this dish is the fresh greens and using the best olive oil you have.
In this dish you are going to remove the thicker part of the stems including the tougher part between the leaves. Then wash the leaves very well with a complete soak. Dirt really wants to stick to those leaves. Dry them very well before cooking.
- 1 bunch beet greens, Remove stems, wash very well, chop biggest leaves, pat dry.
- 1-2 cloves garlic, chopped, The quantity depends on taste and the size of your bunch of greens.
- olive oil
- Lightly coat the bottom of a cool pan with olive oil, add garlic. Turn up heat to medium and sauté until lightly brown.
- Add greens to the pan and sauté for 2-3 minutes. If they are tender and fresh, that is all the cooking they need. Lightly salt while cooking.
- Remove from heat. Grind a little black pepper on top, drizzle with your best olive oil and serve.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 479mgCarbohydrates: 11gFiber: 6gSugar: 1gProtein: 5g
Calculated Nutrition is estimated.