A couple of weeks ago, we were at the (indoor) farmer’s market, and looking at all of the gorgeous fruits and vegetables. I guess when it’s 35 degrees and freezing outside, everything that is fresh looks gorgeous, right? But really, this place has the best stuff. Anyway, I picked out some beets to oven roast, and the beet greens were just beautiful! Usually, the ones I see at the grocery store are gross. Not pretty at all, and full of dirt. Seriously, you wouldn’t even want to imagine putting them anywhere near your mouth. Ick.
But the ones a the farmers market? They were so pretty and green and vibrant, and I knew we could do something with them. Wasn’t sure what at the time, but I couldn’t pass them up.
A couple of days before, I’d been reading blogs and came across Pithy and Cleaver. Great blog! They had me at Garlicky White Beans. Because, yum! I had already picked up the beans for that to have on a baguette, so the beet greens just worked their way into my plans. One whole grain baguette before leaving the market and we were all set.
Sliced baguette, toasted, a bit of sautéed beet greens, some white bean mash, and it’s heaven in your mouth. Seriously, we couldn’t stop eating this. And have been looking forward to it ever since! We lead such an exciting life, do we not?
There’s garlic in both the greens and the beans, but it mellows out during cooking, so you won’t be keeping any vampires away with this one. And really, if they all look like Edward Cullen, why would you want to? There’s also fresh lemon juice in both. Add some fresh basil to the beans, and you’ve got some wonderful flavors going on.
Sautéed Beet Greens
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Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper
Sauté shallots with garlic in a little olive oil over medium heat--don't burn!
Add the beet greens and toss them in the oil mixture, after about a minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper. Set aside.
Bean Mash inspired by Pithy and Cleaver
1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don't drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper
In a pan, heat the oil over medium low heat. When it's heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher--even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.
Serve the greens and the bean mash on toasted whole grain baguette slices.
This is definitely one recipe that we’ll enjoy again and again. it’s so easy to prepare, and it’s not to bad for you, either. Makes a nice appetizer, or a light meal. Unless you eat all of it, like we did, and then it’s not so light. hehehe.
