beXnlog

Beet Tops

We've now subscribed to Urban Organic (the box) for about 9 months, and in this time i can proudly say i've eaten new things like kale, kabocha squash, dandelion and chard. We recently got a bunch of beets with their tops still attached: dark magenta stalks with deep green leafy tops. As many of you know, be hates beets so it's always up to me to finish off the root part. The first time we got beets + tops, we waited too long to cook them so the greens rotted before we could eat them. The next time, i cut the stalks to an inch above the beet roots and sauteed the greens in some garlic and oil. Tonight, i did the same but i also sauteed the stalks, sliced into 1/4 pieces, with the greens. We both agree that beet tops are delicious. The flavor is so rich and hearty. I never thought i'd be raving about something so strange. Go get some beet tops and try it out! Better than sauteed spinach!

bebe Beet Tops

3-4 beets with stalks and leafy green tops still attached
2 T olive oil
2 garlic cloves, chopped
salt + freshly ground pepper

Cut the stalks from the beet roots, leaving an inch attached. Save the beet roots for another dish. Wash the stalks with the leafy greens very well, plunging them into 3 changes of water, or until all the sand and silt are washed off. Separate the stalks from the greens, slice the stalks into 1/4" pieces. Shake excess water off the greens and slice into 1" ribbons. Heat the oil in a pan over medium heat. Add the chopped garlic and stir for 30 seconds. Add only the stalks to the pan, saute for 1-2 minutes, stirring frequently. Finally, add the greens and stir until coated with oil. Add 1/4 cup water to the pan and cover for 1-2 minutes or until the greens are wilted. Add salt + pepper to taste.

posted by beXn @ 1:37 AM