On the menu this week: March 25, 2013, and Sauteed Baby Beet Greens
Chard ‘Sunshine Mix’
Kale ‘Rainbow Lacinato’
Baby Beet Greens
New Potatoes ‘Yukon Gold’ and ‘Red Pontiac’
Farm fresh eggs
Sautéed Baby Beet Greens
The baby beet greens are washed and ready to use – sauté as in the recipe below or enjoy fresh in salad.
- 2 t olive oil
- 1 clove of garlic, finely chopped
- 2 handfuls (6 oz) baby beet greens (beet tops)
- 1 t balsamic vinegar
- 1/2 t sea salt, finely ground
- 1/2 t fresh cracked black pepper
1 Heat olive oil in a large sauté pan over medium heat.
2 Add garlic and beet greens and cook for about two minutes (just until wilted), stirring to ensure even cooking.
3 Add vinegar, salt and pepper and cook for one minute more.
This recipe is from the blog The Root Cellar’s GardenShare this: