Beets are one of my favorite vegetables to cook with, especially in winter–rich, earthy, sweet–great in salads, soups, or chopped up with other root vegetables. But what are you supposed to do with the leafy green tops? They can be bitter and coarse, and they are easy to overcook–but a little extra prep, and whole lot of salt, they can also be delicious. This is my favorite easy recipe for beet greens that actually taste good.
- Beet greens
- 1/4 Onion (white or yellow, diced)
- Garlic (2 cloves, diced)
- Olive oil (2 tbs)
- Red wine vinegar (just a splash)
- Wash greens and trim stems; chop into 1 inch slices
- Dice onions. Saute until just tender. Add garlic and saute 1-2 minutes more. Remove from heat
- Meanwhile, boil water with lots of table salt. When water is at a rolling boil, add greens; the water will briefly stop boiling. As soon as it boils again, remove from heat and drain.
- Add greens to onion, garlic, oil mixture. Toss, sprinkle with red wine vinegar, and cook about 2 minutes more on high heat.