Here's a question for you: What do you to with all of those lovely and leafy green and magenta beet tops after you've roasted your beets? If your answer was "chucking them," well then, we've got just the recipe for you.
The beauty of the beet is that it's really two vegetables in one: the sweet roots and the hearty green tops. These Pink Greens from Amanda Hesser's and Merrill Stubbs's The Food52 Cookbook are a perfect intro into the world of beet greens, a simple recipe that will ensure that you'll never toss a beet top ever again.
Sweet, spicy, and a little but sour, the Pink Greens are sautéed with garlic, shallots, sugar, and crushed red pepper flakes until just wilted then finished with a glug of sherry vinegar that adds bright acidity at the very end. While the flavors here are plenty vibrant, the green notes of the beet tops really do come through allowing them to show off their uniquely sweet earthiness.
As always with our Cook the Book feature, we have five (5) copies of The Food52 Cookbook to give away this week.
Adapted from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs. Copyright © 2011. Published by William Morrow. Available wherever books are sold. All Rights Reserved
- 1 large bunch beet greens
- 2 teaspoons chopped garlic
- 1 shallot, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 teaspoons sherry vinegar
Wash and trim the beet greens. If the stems are very thick, it’s worth trimming them back a bit.
In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
Just before serving, pour the vinegar over the greens. Serve and enjoy!