Sauteed Beet Greens

I love fresh beets! I love fresh beet greens even more... All the flavor of fresh beets without overwhelming the final dish. Yes, I know that fresh baby beets are the perfect partner in a frisee salad tossed with goat cheese and toasted walnuts. Or that fresh beets perfects your best risotto with that pleasant red tinge and earthy sweetness. But sometimes you want the flavor without the red. Ergo beet greens. All the flavor of fresh beets but throw in a little chard, a little fresh spinach, a little fresh kale... you get the picture.

I stopped by the Windward Mall Farmer's Market this evening (only on Wednesdays from 3-8pm right in front of Macy's) and picked up assorted produce. Unbeknownst to me, the Mrs arrived a little before I did and procured a large bag of beet greens. I guess when the vendors weren't watching, certain shoppers tore the leaves from the root and left just the greens on the table... low and behold, that's the part we LOVE!

Washed then chopped and separated by leaves and stems.

Slice some fresh garlic.

Brown the garlic in olive oil.

Toss with the stems for a minute or so.


Then season with smoked salt and fresh cracked black pepper.

Voila! Sauteed beet greens... perfect as a side with roasted pork or beef or ladled on a scoop of truffled Parmigiano polenta for a perfect vegetarian meal... wouldn't hurt to have a glass (or two) of Riserva Chianti...