Too good to waste: use your beet greens! Part 2

We're back with a delicious recipe that will make beet greens exciting again. Next time you're at the store, buy your beets with greens and all - you'll get two meals out of them! 

The recipe:

beet greens salad
  • Bring a pot of water to boil. 

  • Blanch beet greens quickly in boiling water, about 4 minutes or until the leaves turn a dark vibrant green.

  • Pull your greens out of the water with a slotted spoon, and place in a colander. Allow to dry. Follow with any other greens you’d like to eat (you can use wilted greens, too!).

  • Put a few tablespoons of olive oil in a skillet, and saute a few cloves of garlic and a quarter of an onion with your favorite spices - I use cumin, sumac, black and white sesame seeds and a blend of pink salt and pepper.

  • Add the blanched greens and allow to cook until the liquid is reduced, on medium-low heat for about 5-10 minutes.

  • Add a dash of apple cider vinegar and your freshly cooked chickpeas or other plant protein, stirring over the heat. 

By reducing the water in the greens, the flavor is boosted and the texture is amazing!

I adapted this recipe from some of the methods and spice pairings in Otto Ottolenghi’s Veggies and More cookbook.

Easy as that! Enjoy!