recipe by JJ Gonson/Cuisine en Locale
Beet greens are delicious, and frequently are thrown away. They are like a middle ground between spinach and kale; green but earthy, like the beet root, and bitter. Best of all they are super good for you! My mom made this dish my whole life, and calls it sweet and sour beet greens. I like my name better.
- 1 large bunch of fresh beet greens (the leaves of about 6 beets, if you buy them together)
- 2-6 cloves of garlic, minced (I like a lot of garlic)
- 1/2 t salt
- 1 T honey
- 2 T cider vinegar
- 1 large or 2 small cooked beets, small dice
- Cut beet greens off of beets, wash and shake dry.
- Slice the green away from the stalk. Save both
- Tear greens into large pieces
- Dice stalks and keep separate from greens
- Sauteé diced stalks in oil (we use local sunflower or squash seed here at Cuisine en Locale, but you can use olive oil or coconut, too. I just would not suggest butter)
- Add a sprinkle of diced garlic and salt, and cook until fragrant.
- Add leaves and cook for one minute
- Add honey and vinegar and cook for 2 more minutes or until leaves are wilted and liquid is evaporating.
- Toss in the diced beets just long enough to get them hot and coated in the pan juices
Serves 4 as a side dish