Italian Style Beet Greens
1 bunch of beet tops
1-2 cloves garlic, minced
2 teaspoons olive oil
Lemon Wedges or Parmesan cheese
Strip leaves from the stems, while roughly cutting the leaves into one inch wide slices. Cut the stems in julienne cut (matchsticks).
Heat several quarts of water. When they come to a boil, add 1 teaspoon salt. Working in batches, put in the greens and let them cook a minute or two, until softened. Remove from boiling water and drain. Put the matchstick cut stems in the boiling water for 30 seconds to a minute. Remove and drain.
Heat the oil in a sauté pan, add garlic and sauté just until fragrant. Don’t let the garlic burn. Add the parboiled greens and stems, stir well, and cover the pan. Cook for just a few minutes until the greens are coated with the oil. Serve with lemon wedges or garnished with some parmesan cheese.
Note: Steps one and two can be done ahead, and the vegetable refrigerated until mealtime
Wrap the beets, zest and bay in aluminum foil and roast in a 400-degree oven until beets are tender – about 1 hour. Slip beets from skins and chop into ½” cubes. Mix the beets with 2 tablespoons of the white wine, add salt and pepper to taste.
Sauté shallot in butter and olive oil until translucent. Add the rice and stir to coat – sauté until opaque. Add the remaining white wine and cook over low to medium heat until absorbed. Add the chicken stock one ladle-full at a time and cook until almost absorbed. Continue to add stock as needed, the rice will be creamy and aldente the broth will have been used up –this process will take an additional 10 minutes. Salt & pepper to taste, stir in the beet cubes and the lemon zest. Top with sautéed fish or chicken filets and spoon lemon beurre blanc around the edges. Top with minced parsley.Share to Print