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Sautéed Beets and Beet Greens with Red Onions and Garlic

What could be more natural than pairing beets with their greens? Serve this simple sauté alongside pan-fried pork chops or trout. It’s a superb way to use up any leftover beet greens you might have, as you’ll need more greens than the four beets called for here will provide.

Serves 4

2 Tbs. extra-virgin olive oil

½ small red onion, thinly sliced

3 large cloves garlic, thinly sliced

4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into ¼-inch-thick half-moons

10 cups lightly packed stemmed beet greens

Sea salt

1 Tbs. red wine vinegar

Freshly ground black pepper

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more.

Add the beets and stir until coated in the oil. Add ¼ cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.

Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.


It is a quote. Fine Cooking Magazine October / November 2011

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