This is a multi-faceted post — euphemistically speaking. Actually, it’s several threads that don’t really go together, but I’ll press on anyway.
My last post elicited several responses about using beet greens. Aside from the random commenter who admitted tossing the greens away (yikes) and only using the beet root, I also received 1 phone call, 3 emails and a scattering of real-time comments from friends who had no idea people actually ate the greens. I won’t mention any names, but one of you is a complete beet virgin, root and all.
I love all greens, but beet greens are a favorite because the texture is so delightful. For a post I did on the comparison of collard greens to rubber gloves, check here (recipe included). Don’t get me wrong, I love collard greens, kale and the other hearty greens, but beet greens are my favorite because they’re more delicate and the magenta and green colors add an artistic flair to your table.
I don’t do any advertising on this blog and for the most part, I don’t advocate anything other than healthy living, good food and friendship. Today I’m going to stray from that a bit and mention a cookbook I have, along with a beet green recipe from the book.
Every room in my house is full of books. Buying books is my downfall. I’m addicted, seriously addicted. Many of my books are cookbooks that I have never used. But this is a book I not only cook from, I read it in bed. It’s called Outstanding in the Field by Jim Denevan, whom I’ll admit, I have a mild crush on. But the book is worth drooling over, whether you ever cook from it or not.
If you don’t know who Jim Denevan is, take the time to watch this video. This is a table to farm cookbook, rather than the other way around. Jim is a surfer, artist, chef and visionary who brings his dinner guests to the food — right in the midst of the garden or field. You can’t get any fresher or more local than that.
From Outstanding in the Field
beet greens with lemon juice and extra virgin olive oil
1 bunch beet greens (10 – 12 ounces)
4 tablespoons EVOO
1 clove garlic, minced
1 tablespoon fresh lemon juice
freshly ground black pepper
Wash beet greens. Remove stems and chop into a small dice. Coarsley chop the leaves and set them aside. Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped beet stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the beet stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown, about 1 minute. Stir the garlic into the stems. Add the chopped beet leaves and season with salt. Stir in a splash of water and cook until the leaves are tender, 8 to 10 minutes.
In a small bowl, whisk together the lemon juice and 3 tablespoons olive oil with a pinch of salt. Remove the pan from the heat, pour the dressing on top, and stir to combine. Season with salt and pepper. Serve hot.
Pick your plate and be inspired!