Braised Balsamic Beet Greens

Adapted from CookThink

INGREDIENTS

• greens removed from one bunch of beets
• 1 teaspoon oil
• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• salt

METHOD:

• Separate stems from leaves, cut stems into 1/2 inch pieces, chop leaves separately, wash and put in strainer
• Heat oil in large pan
• Add beet stems and garlic and cook, covered, until stems just start to become tender
• Add vinegar and heat through
• Add beet greens (they should be wet enough not to need additional water added), stir to coat, cover pot, bring to simmer then braise 4-5 minutes until tender
• Season to taste with salt
• Serve over rice