Central Park is kind of incredible. Though a little too landscaped for my taste, it was still beautiful, especially at sunset. The colors made me think of a certain bunch of beets I had waiting in the fridge, and before I knew it, I was dreaming of sauteed beet greens and rushing home.
Not all greens are delicious alone. I’ll even concede that turnip greens are just plain bitter (easily solved by mixing them in with other greens or hiding them in a frittata). But beet greens are a whole different ball game, and if you’re currently lopping them off their root-vegetable counterparts and tossing them, it is time to whack yourself on the wrist and treat them with the respect they deserve!
Beet greens are tender and sweet and silky. When sauteed with lots of onions and garlic, they become so much more than the bored understudy. They become the star. I absolutely adore beet greens in a good quiche, but I also love them plain and simple. It’ll take a little more time and thought, but trust me, you need to make the effort. Somebody else can have the knobbly purple thing – I want the leaves!
Sauteed Beet Greens with Onions
- 1/2 large onion, thinly sliced
- 1 clove garlic, minced
- 1 bunch beet greens
- 1 tbsp cooking oil
- salt and pepper to taste
Separate the beet leaves from the stems (this will take a while, but is extremely meditative).
Finely chop the stems and roughly chop the leaves. Slice your onion and mince your garlic while heating up a skillet over medium-high heat. Melt half the oil in the pan and add the onions, garlic, and stems. Allow to cook for 2-3 minutes, until everything is softened and the onions have started to brown.
Add the remaining fat and the roughly chopped leaves, and stir. Try and coat the leaves in fat while moving the stems and onions to the top, and pushing the greens to the bottom. If anything starts to stick or burn, add a splash of water/white wine/stock to the pan and continue stirring. Cook until greens are bright green, soft, and greatly reduced.
Mmmm, beet greens. Ridiculously under-appreciated little things.