I have a confession to make. Until yesterday when I was recipe testing for this article I’d never in my life had beet greens. What a delightful surprise when I cooked them, and had the first bite. Oh my goodness, the greens were so good.
All I really did was use the beautiful leaves or greens from the four beets that I was using for the salad. I cut them off the beet bulbs and then took out the heavy stems. I weighed them to know how much I had and it turned out to be 4.5 ounces without the stems which was perfect for one serving. The taste was mild, and with a little garlic and olive oil, very flavorful. You can add grated parmesan on top to give them a little extra flavor if you like.
I decided to serve the beet greens (to myself) for lunch with a steamed egg on top for protein. The perfect lunch, and I’m so glad that I decided to make them because you can be sure that I will make them again.
Beet Greens with Steamed Egg
4.5 ounces beet greens (after heavy stems removed)
1 small clove garlic, finely chopped
1 tablespoon olive oil
Salt and pepper to taste
Sprinkle of lemon juice
Grated Parmigiano Reggiano (optional)
1 steamed egg
Stack the cleaned beet leaves on top of each other. Cut into ribbons about 1- inch wide.
Heat olive oil to medium high in a skillet. Add garlic and sauté for about 30 seconds just to infuse the olive oil. Add the ribbons of beet greens. With a fork, keep moving the greens around until tender, about 4-5 minutes. Add salt and pepper to taste. Move the greens to a serving plate.
In another skillet over medium high heat melt a little butter until sizzling. Add the egg. Add a small amount of water to the skillet and cover the egg. Cook until the egg has steamed to the desired doneness. Salt and pepper the egg. Add the egg to the top of beet greens.
To finish, spritz with a little lemon juice (optional), and add a grating of cheese.
By Natalie Carmolli, Proven Winners ColorChoice,
Photographs courtesy of Proven Winners
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