|Don't toss out those beet greens -|
those hearty leaves and stalks are full of nutritional value and great taste.
Some of you may already know this but next time you're at your local farmer's market buying beets, don't throw away those greens at the end of your beets. I had bought beets countless times from the market and it would generally go the same way each time. I would pick out the bunch of beets I wanted and then hand them over to the person at the register, who would then twist off the stalks with their flowing leaves and heap them onto a pile of similarly discarded vegetables.
Ever since then, I make sure to pick out the freshest looking bunch with bright green leaves still in tact. They don't hold up as well as the beet root itself so cut and store them separately and try to cook them within a few days.
Here's a quick and easy way to prepare them:
- 2 cups chopped beet leaves
- 1 cup chopped beet stalks
- 4 cloves garlic, minced
- olive oil
- salt + pepper
- juice of 1/2 lemon
Heat 3 tbs olive oil. Add minced garlic and cook for 15-20 seconds, stirring to keep them from burning. Add chopped stalks and sauté for approx. 4 minutes. Then add leaves and continue to cook for another 4-5 minutes. At the end, stir in lemon juice and sprinkle with salt and pepper to taste.*
*Alternative version: At the end, stir in lemon juice, 1 tbs soy sauce, 1 tsp honey + pepper. I tried this and the touch of honey adds a slight sweetness to contrast the delicious bitter greens. If trying this version, skip the salt.
|You can add these colorful beet stalks and leaves in pretty much any dish |
that calls for chard or spinach, such as frittatas, soups and quinoa.