Prep 5 mins Cook 24 mins Eat 29 mins
Beet Greens – for food or for compost? I picked up some beets at the Atwater Village Farmers Market recently, while on an outing to a new ‘hood. I always look for nice round even sized roots and bright, fresh greens. After scouring through the pile on the table, imagine the look on my face when the vendor started to crack off the greens as if to throw them away or fit into a bag. I screeched and began to have convulsions. The startled lady apologized and offered to have me choose a different bunch. I said no, walked away, but then came back and traded them in for another.
Beet greens intact with their beet roots, to me are a beautiful thing. and as long as they stay intact together, they will remain fresh in my refrigerator until I use them, which needs to be within a few days for the greens. The beet roots can remain for probably weeks without touching, but they never last that long in our refrigerator. The beet roots are like the icing on a cake, the cherry on a sundae. A subject for another time.
Our ancestors ate everything. They put nothing to waste and as part of a healthful diet, shouldn’t we too?
Of course, you could argue that anything would taste great with a little bacon fat and caramelized onion. Yes, I think I could agree with that. But this dish is ultra nutritious off the charts with all these high fiber greens. So I can rationalize adding a little naughty flavor ingredients to it like the bacon fat. I save the bacon drippings in my refrigerator for recipes like these.
I love caramelizing onions. After slicing the onion as thin as possible, add to the skillet on low heat and cover. Let it do its thing for 15 minutes, but check in and stir once or twice.
Add the beet greens, cover and steam for a few minutes. Then add the Brussels Sprouts back in with a little balsamic or specialty vinegar. Give it a stir to heat through and serve immediately.
After mastering beet greens, what about carrot tops? I haven’t figured that out yet. Someone told me they made a pesto from the greens. Any ideas? Please share.
Beet Greens with Caramelized Onions and Brussels Sprouts
4 Tablespoons bacon fat or olive oil
8 ounces Brussels sprouts
1 small onion thinly sliced
8 cups beet or turnip greens
1 clove garlic
1 Tablespoon balsamic vinegar
1/4 teaspoon salt and freshly ground black pepper ( to taste)
1. Cut Brussels Sprouts in half. Add 2 Tablespoons bacon fat or olive oil to a skillet and brown the Brussels Sprouts on medium-high heat for a few minutes. While browning, cut onion in half and then thinly slice the onions. Remove Brussels Sprouts from skillet and add in onions with enough fat to coat them well. Cover and cook on low heat for about 15 minutes.
2. Meanwhile, clean and slice beet greens. Once the onions are soft, browned and caramelized, add the beet greens and the minced garlic. Cover and let steam for a few minutes. Uncover and stir to combine all. Add the balsamic vinegar and Brussels Sprouts, cover again to complete cooking for a minute or two, just until beet greens are just beginning to wilt. Serve immediately.
Servings: 4 164 calories per serving
Preparation Time: 5 minutes Cooking Time: 24 minutes Total Time: 29 minutes