Sautéed Beets and Beet Greens with Red Onions and Garlic
by Jeanne Kelley
Beets and their greens are a natural paring. 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
1/2 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 1/4-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 1/4 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.
Serving Suggestions
Serve this simple sauté alongside pan-fried pork chops or trout.
nutrition information (per serving):
Calories
(kcal):
110;
Fat
(g):
7;
Fat Calories
(kcal):
60;
Saturated Fat
(g):
1;
Protein
(g):
3;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
11;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
510;
Cholesterol
(mg):
0;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 113
, pp. 71-75
September 1, 2011
