Thursday, December 22, 2016

Braised Balsamic Beet Greens

Adapted from CookThink

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

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