Using Beet Greens
© Spirit Media 2004-2008 All Rights Reserved
Using Beet Greens
Swiss chard is basically beet greens, and it is a shame to throw out the greens that come attached to your beets. Cut them at the top, clean them well in a sinkful of cold water, separate the stems from the green. Slice the stems thinly and sauté them first in a little bacon fat or olive oil, with shallots if you have them. Add the beet greens when the stems are tender and cook until tender over high heat. If you put a drop of butter at the end it will help the whole dish come together. Try Harvard brand beets in a jar if you really like beets.
Published: 05/10/06
© Spirit Media 2004-2008 All Rights Reserved
