1/2 small red onion, thinly sliced
3 large cloves garlic, Tbs. extra-virgin olive oil
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
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.
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