Zesty Beet Greens

For the most part, food fads annoy me.  Low carb, South Beach, grapefruit diet, Atkins, cabbage soup, juicing….I could go on but am not trying to offend anyone.  I just figure one should eat well-rounded healthy foods, avoid processed foods, go heavy on the fruits and vegetables, and above all enjoy food.   This can include a vice or two, but with moderation.  My father always says, “Eat to live, don’t live to eat.”

I love that people are jumping on the idea of clean eating.  My only beef with it is why can’t this just be accepted as the way to eat instead of being labeled with a cutesy and catchy term?  Clean eating just gives this (duh, in my mind) way of eating a fad feeling.  Now off my soap box I go – here’s an easy way to eat more greens and really enjoy them too.

Beets are fantastic.  The candy of the vegetable world, as my grandmother calls them.  The leafy greens are equally delectable, something I had to learn much later in life.  My parents grew beets when we were kids and we would often eat the beet tops as a part of our summer meals, much to my dismay.

To prepare beet greens, wash first, and then simply chop the beet tops off, and slice the greens off of red stem.  Discard red stem and chop greens down to smaller, more manageable bite-size pieces.  Turn the beets into beet chips.

Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Stir frequently.

Add generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder.  Cook until greens are slightly wilted, do not overcook to a soggy mash.

I knew these were a big hit when Eric eyed my bowl and said, “These are really good, are you going to finish yours?”

Now I am just hoping I get to harvest some kale before we leave in June.  It’s a stretch, I know.  55 days from the planting day should be the week we are moving out so I am keeping my fingers crossed.

Zesty Beet Greens

1. Remove beet tops from 3 beets, wash thoroughly.  Slice the greens off of the red stem with a knife.  Discard the woody red stems and chop greens down to smaller, more manageable bite-size pieces.

2.  Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Combine a generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder (1 – 2 teaspoons?).  Stir frequently, cooking until greens are slightly wilted, do not overcook to a soggy mash.

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