Don’t you feel bad throwing away the tops of veggies? I had a ton of beet greens from a pickling party, and decided to use them for a meal. But first, a beet green rub-down.
I heard about veggie massages from another blogger. Maybe it’s a total ruse….who knows. She claims if you take tough greens (kale, collards) and give them a little massage, they soften up for a better chew.
So I did it – waited for the day when a particular album was coming out (can u guess??), threw some music on and stood at the kitchen sink feeling up a bowl of beet greens, watching through the window as my backyard tree continued to shed. It’s a simple life, this one of a vegetable masseuse. But I’m finding it agreeable. Recipe for sautéed with shallots and garlic oil below…
Sautéed Beet Greens with Shallot and Garlic Oil Dressing
-Beet greens, snipped at the bottom of each left
(use quite a bit, as they wilt similarly to spinach)
-1 shallot, sliced
-4 tablespoons of olive oil
-1 large clove of garlic, pressed or chopped finely
-half a lime, squeezed
-salt and pepper to taste
In a hot pan, drizzle some of the dressing. Sautéed beet greens and whole chopped shallot. When beet greens start wilting, remove from heat. Transfer to a bowl and dress with the rest of the lemon, garlic, oil mixture. Enjoy!