The short of it is, people, stop wasting your beet greens!
The long of it is that I went to pick up my farm share this week and ooh lovely we got bunch beets. Bunched beets are my favorite becuase when they come bunched, they come with the greens and I can honestly say that the greens are some of my favorites. So I grabbed my bunched beets and continued picking up the rest of my veggies. As I tuned the corner I passed the compost. Know what I saw? Beet greens. People were grabbing there beets and ripping the greens off and tossing them into the compost. Oh that just pissed me off. First because it still shocks me that people don’t realize they can, and should, eat the greens but more because I wish they just left the greens in the extras pile. I would have gladly taken them home. I almost went into the compost but there was some gross stuff in there and plus there was a line of people waiting patiently to get the to cucumbers. I had to walk away.
Oh how I can’t stand wasted food!
So now that we all know that beet greens are food and are amazing, you might ask how do you eat beet greens? Any way you want really, but you can use them like any other green. They are kind of like chard orkale, but more beety and are just really really good. One on my favorite and simple things to do is beet greens sautéed with garlic and ginger and a little soy with thinly sliced vinegary onions. Fast, easy, and tasty as hell.
There you go. Now never waste your beet greens again. Or if you don’t want them you can give them to me!
Now to the beet greens!
The stuff. A bunch of beet greens (you don’t need the beets) an onion (Or 2 really small onions) soy or aminos, garlic, ginger, red wine vinegar, and a splash of oil.
First, thinly slice onion and place into a bowl. Dump in the vinegar and toss around.
Grab the beet greens and cut the leafy parts from the stem. Chop the stems up into small pieces.
Place stems into a skillet with a tiny splash of oil and water and cook on medium heat.
Mince up garlic and ginger.
Once stems are tender, toss in the garlic and ginger and mix around. Keep on heat.
Now grab the greens and rough chop into smaller pieces
Once the garlic and ginger becomes fragrant, toss in the greens and stir in until wilted. Once wilted, dump in the soy and mix around. cook for another minute or so then remove from heat.
Toss in the onions and mix around.
Now just eat. From skillet or grab a bowl. You do you.
-C
Sautéed Beet Greens and Onions
serves 1-3
1 bunch of beet greens
1 regular sized onions (or 2 very small onions)
2 cloves garlic
inch piece of fresh ginger
2 tablespoons red wine vinegar
1-2 tablespoons soy, tamari, or aminos
a splash of oil.
a splash of water
First, if there are beets attached to the greens, cut them off and save them for later.
Take the onion and slice into very thin pieces, place into a bowl, and toss them with the vinegar. Set aside.
Grab greens and cut the leafy parts from the stem. Cut the stem up into little pieces and toss into a skillet with a splash of oil and a splash of water. Set on medium heat to cook. While cooking, mince garlic and ginger and once the stems become tender, toss garlic and given into the pan and mix around. Keep on heat. Now grab greens and give them a good rough chop then toss them into skillet once the garlic and ginger become fragrant. Mix around until wilted. Once wilted, add in the soy and mix. Cook for another minutes or so then remove from heat. Toss in the onions with the vinegar. And that is it. And now you eat.