Sautéed Beet Greens

Sautéed Beet Greens

Every time I go to Whole Foods, I love to purchase an interesting ingredient and work with it. As the blog title says, I love working with beets, but I had yet to work with golden beets. (See Golden Beet and Goat Cheese Salad recipe.)

A lot of people discard these greens, but they cook up just like swiss or rainbow chard.

Ingredients:

1 bunch beet greens

1 tablespoon olive oil

1 clove garlic, minced

¼ teaspoon red pepper flakes

1 teaspoon water

1 teaspoon red wine vinegar

1 teaspoon Sriracha

Directions:

Thinly chop the stems and roughly chop the leaves.

Heat 1 tbsp oil in skillet. Add 1 clove garlic, finelychopped, and 1 tsp crushed red pepper.

Sauté stems for about 3-5 minutes until beginning to tender.  

Chop and add leaves. Sauté for 3-5 minutes. Add water and cover. (If too dry, add more water.) Cook for about 5-10 minutes until leaves and stems are tender.

Add red wine vinegar and sriracha.   Serve. 

Served here with an organic chicken sausage, steamed
broccoli and yellow rice