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
Adapted from
Cook for Your Life
INGREDIENTS:
- 1 package whole wheat pasta
- 1 bunch kale
- 1 bunch beet greens and stems
- 1 tablespoon oil
- 5 garlic scapes, sliced into 1/4 inch pieces
- 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces
METHOD:
- Put a large pot of salted water on to boil.
- Strip leaves from the stalks of kale, discard stalks
- Cut leaves from beat green stems, slice stems and reserve separately
- Wash and chop all leaves, drain
- Put pasta in boiling water; return water to boil for a minute or two
- Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
- In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
- Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
- Remove from heat, stir in drained pasta and greens adding more cooking water if needed
- Salt to taste
