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 mealtimeShare to Print