A few posts back, I wrote about the beet greens we’ve been harvesting and how the beet is really a great crop to grow because it is a double-duty plant. Early in the year the baby greens (in my case the greens are burgundy;) were harvested and used in salads. Now that the weather has heated up a bit, I’ve noticed that the greens aren’t that good raw and the color was changing as well. It was time to eat them differently. I’ve never eaten beet greens, except in salads, so I looked online for how to prepare them in other ways. Mostly, it seems, they are steamed or sautéed. Putting them in soups is something I’ve been doing as well, but I wanted to try sautéing them. I looked at a few sites and just decided to try to put something together myself.
I put olive oil and some balsamic vinegar in the pan and heated it a bit on medium. I added some greens and when the first handful cooked down just a bit I’d add more. Salt and pepper was added too.
Like spinach, they really cook down a lot, so you need quite a bit to start out with. I ended up adding too much salt for my taste, but the flavor was wonderful. Quite a tasty lunch, if you ask me, not to mention healthy! I think I may pick up a pear balsamic vinegar and try that next time- Yum!