We love, love, love summer greens of all types. Today I pulled a few beets and just had to cook the greens while they were fresh and crisp.
- 2 beets, cooked and cubed
- 6 cups torn beet greens and the tender portions of the stems
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 1 large garlic clove, minced
- 3/4 cup of water
- 1 tbsp maple syrup or brown rice syrup
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tbsp of cider vinegar
- Boil the beets in water until fork tender. Drain and let cool in a plastic bag.
- Rub the cooled beets with a paper towel to remove the skin and then cut into small cubes and set aside.
- Wash the greens in a sink filled with cold water. Drain greens and cut away any heavy stems. Tear leaves into bite-sized pieces. Set aside.
- In a large skillet heat a tablespoon of olive oil and then add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in syrup and red pepper. Bring mixture to a boil.
- Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender.
- Stir in vinegar and cubed beets, cook for an additional 2 to 3 minutes.
- Remove from the stove and serve immediately.