With so many varieties of fresh food over the summer, it's not that difficult, actually. I'm also trying to use everything that's actually edible on the vegetables I purchase.
This past week, I went to the local farm market with a friend. She bought some plump, gorgeous beet root... and as she got to chatting to the vendor, she discovered you could actually eat the greens. I don't know why this came as a great surprise to the pair of us -- after all -- if you look closely at those bags of mixed salad greens, beet leaves are often amongst the rocket and iceberg lettuce.
My friend gave me a handful of the greens to take home with me. I promptly set about washing, cutting up, and sauteing the greens in a little olive oil, onion, garlic, cherry tomatoes (cut in half), and chopped turkey bacon.
DELICIOUS. The only downside is that these greens cook way down -- similar to spinach. So fry up more than you think you will need because they won't stay on your plate for long. Obviously you can add whatever mix-ins you like. These don't take long at all to saute.
Add salt and pepper to taste.
Isn't my mama's rooster hilarious?! We saw it at a local store years ago and couldn't stop laughing in the aisle, so we knew one of us had to buy it. (My mom is a great thrifting companion! To see how I got my mom hooked on Pyrex, and to see what else I got at that flea market besides beet greens, read more here.)
What are you cooking up this Memorial Day weekend?