May 26, 2013

Beet Greens

I don't know if it's because bathing suit season is around the corner, or simply because I'm making a choice to be healthier, but I'm definitely trying to eat more green stuff these days. 

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? 

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