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On the menu this week: March 25, 2013

this week's veggie bags

this week’s veggie bags

On the menu this week: March 25, 2013, and Sauteed Baby Beet Greens

  • Green Onions

  • Lettuce ‘Buttercrunch’

  • Cauliflower 

  • 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.

INGREDIENTS

  • 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

METHOD

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 Garden

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