Join me on the journey!
It’s true – the beets in my CSA basket have been intimidating me for weeks. As I mentioned, I have been steadfastly avoiding them, to the point of actually giving them away. I forgive me.
Tonight, was a new story.
I had prepped the leaves, washing and rinsing them in my Monster Sieve, after having rolled and chopped the greens and stems. (Didn’t need to roll the stems, of course!) I resolved to eat them and am pleased to say that not only did I manage it, I enjoyed myself.
With a little bit of olive oil on the medium-sized pan over medium heat, adding chopped onions to sautee until they were clear, the beet greens and chopped stems cooked with a pinch of red pepper flakes for just under ten minutes. I sprinkled a bit of sea salt and squirted fresh lemon juice (balsamic vinegar would be great, too, of course) over the entire business and dove in.
It was nearly excellent.
I have to say that there was, ah, sand in my dish. Rinsing beet greens in a sieve is apparently not quite effective, and I should have followed the recipe directions for washing the greens in a sinkful of water, drained once and refilled to rinse a second time.
Also, there were far too many woody stems, and after enjoying the stem tops, I shuffled the woody stems to the “corner” of my bowl like unwanted celery (sorry celery-lovers).
So, my molars are slightly smoother, but my constitution is hearty and morale is high.
Note to self: Next time, use a larger pan.
Resources and favorite go-to cookbook:
Vegetarian Cooking for Everyone by Deborah Madison and a recipe for beet soup