If you haven’t ever had beet greens, you are missing out. If you enjoy sauteed spinach and happiness, then you are super duper missing out. Big time.
You already saw what I did with the beets from the garden, and that was pretty tame, well watch out because I’m on to the beet greens. Which, honestly, are my favorite part.
Up until about a year or so ago, I never prepared any cooked greens besides spinach at home. While I’ve loved beet greens since I was little– thanks, grandma!– it wasn’t something I usually grabbed at the grocery store. Until I signed the husband and myself up for Farm Fresh to You, I had never made kale, collard greens, mustard greens or chard at home. I struggled at first because I didn’t know what to do with so many greens but I’ve come out on the other side with killer recipes for using any kind of greens in soup, pasta, baked or just sauteed. That’s all besides the point though (which is, eat your greens! They’re good for you!) because I’ve always known about the deliciousness of beet greens. They’re actually harder to enjoy since it requires finding really fresh beets with the green attached and not wilted. Try the farmer’s market or just come by my house for dinner.
After you sort through and discard any bad greens and wash them VERY thoroughly, I like to stack the leaves in neat little piles for easier cutting.
Then I take awkward pictures that are supposed to resemble action shots but the stems are already gone. Got to work on that.
That’s better. Cut and discard most of the stalks. They don’t taste bad, and that’s where a lot of fiber lives so you can keep some of it.
Slice your greens into largeish bite sized pieces. They will wilt but it won’t make a huge strip of greens cute if it’s hanging out of your mouth. My greens filled that bowl you see in the picture and it was just enough for my husband and I. I’d need a lot more greens if there were more than two of us. Sorry, no pictures for the rest of this process since I was distracted and it’s super easy. Just add about a tablespoon of butter to your sautee pan over medium heat, add the greens and stir occasionally. If they start sticking I sometimes add some liquid (water or chicken stock) to keep them lubricated. Add salt near the end so that you don’t over salt, an easy mistake when it looks like a ton of greens at the beginning of cooking. I like to cook mine down until the bits of stalk still in the mix are soft.
After cooking down my greens I decided it wasn’t enough vegetable to force my husband to eat. Plus my broccoli was starting to flower out in the garden (bad, broccoli, bad). I went out, collected some broccoli fresh from the garden and went to work on it while my husband grilled up some lemon basil (basil from the garden) chicken for us.
Oh, hey, new sink.
In my case, I had to clean and remove flowers from my broccoli. Yes, this is smaller broccoli than you’ll find in the stores, it’s called di ceccio (I might be making that up) but it will continue to produce after you lop off the main head which is why I got it.
Just toss it in a pan with minced garlic, olive oil, salt and pepper. Once it’s nicely cooked down we served it with the greens, the chicken and some “smashed potatoes” that are really easy and crazy delicious. More on that later if anyone wants the recipe.
There you have it. Dinner in a flash and lots of things from the garden used. As a note, yes, we eat of small plates because our dinner plates are enormous and it helps make it look like we have more food even though when we practice portion control. My husband and I also always split a chicken breast instead of having one each because I can’t eat that much meat so it works out. If he ends up hungry he just has some fruit after dinner but this is usually the perfect meal size for us.
The kitchen is done so I promise pictures soon when I have good light to take them!