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Beet Greens


Fresh beet greens are most delicious when they are properly cleaned and not overcooked.  Don't skimp on the washing and don't leave the pan unattended.  Test the stems and greens as you cook them so you don't overdo them.  They should be tender but retain their bright red and green colors.

Cut stems from a bunch of fresh beets.

Cut stems from leaves where they meet.

Wash stems and leaves in a large bowl of water making sure to remove all sand.

Chop stems and leaves in 1/4" pieces, keeping stems separate from leaves.

Wash stems and leaves again in separate bowls.

Heat 1-2 teaspoons olive oil in heavy gauge skillet.

Add wet stems and saute for a minute or two.  (The water on the stems will help them to cook reducing the need for excess oil.)

As stems begin to become tender, add wet leaves and cook for another minute or two.

Taste before seasoning.  Fresh beet greens are highly flavorful on their own and often do not need seasoning at all.

If desired, season to taste with a small amount of sea salt and/or fresh ground pepper.

Serve with or without Tarragon Beets, hot or chilled.