Sauteed Beet (or any other) Greens
adapted from The New York Times
This is a very simple dish you can actually make with any type of green. In Italian, this preparation of greens is called “ripassata,” meaning “passed again.” This is because the greens are actually cooked twice – first blanched in boiling water, then sauteed in olive oil.
- 1 pound beet greens* (from 2-3 bunches)
- 1 tablespoon olive oil
- 2 cloves garlic*, minced
- 1 large pinch red pepper flakes** (optional)
- fresh lemon juice (optional)
Fill a large pot or saucepan with water. Bring to a boil, then add 1 tablespoon salt.
While the water is coming to a boil, break off the stems from the beet greens (discard stems). Then, wash greens thoroughly. When the water is boiling, add the beet greens and blanch for 2 minutes. Remove beets from the water and place in a strainer (or bowl of ice water, to move more quickly) until cool. When greens are cool enough to handle, squeeze out all excess water.
Heat a large skillet over medium-high heat. Add oil. When hot, add garlic and red pepper (if using) and cook until fragrant, about 30 seconds. Add the squeezed-out beet greens and cook for 2-4 minutes, stirring, until greens are heated through and coated with the garlicky oil.
Add salt to taste, and a squeeze of lemon juice (if desired).
*Beets and garlic are easy to grow in the garden.
**You can also grow hot peppers and dry them to have hot pepper flakes from your own garden.