Wednesday, June 12, 2013

Sautéed Beet Greens and Spring Onions with Sherry Vinegar

(Subtitle:  A soul-satisfying meal)

If you just want to know how to make a fast, simple, healthy and colorful side dish using fresh beet greens and spring onions, or how to take that side dish and make it a complete meal by topping it with an egg, skip over this next bit.  As physically satisfying as this combination of foods is though, when I paused and thought about it, this meal was satisfying on a soul-ullar level as well.

http://www.farmfreshfeasts.com/2013/06/sauteed-beet-greens-and-spring-onions.html

I've shaken the hands that planted the beet seeds in open flats back in February, the hands that transplanted the young seedlings to cell packs, the hands that moved the tender beet plants into the fertile soil of the hoop house in April, and the hands that harvested those beets last week.  [I deliberately left out weeding, because Farmer Josh tells me that they plant the beets densely so they shade out any potentially-germinating weeds.]  I've shaken the hands that gathered the eggs, like generations have before them, on Keener Farm.  I've even scratched the ears of the dogs and cats that live on the farms where these foods grew. 
All of those experiences align in this bite of my lunch, and that makes for a much deeper connection to my food.  I like that.  If you have the opportunity (and this is the second state I've lived in where I've found this opportunity), try it some time.  See that Local Harvest gadget in the upper left corner?  Find a farmer near you by searching your zip code.

http://www.farmfreshfeasts.com/2013/06/sauteed-beet-greens-and-spring-onions.html

Have your meal satisfy you on multiple levels.


http://www.farmfreshfeasts.com/2013/06/sauteed-beet-greens-and-spring-onions.html

http://www.farmfreshfeasts.com/2013/06/sauteed-beet-greens-and-spring-onions.html

Sautéed Beet Greens and Spring Onions with Sherry Vinegar (serves 2 as a side or 1 as a meal)

tender greens from 2-3 beets (about 1/2 cup stems and 1 to 1 1/2 cups leaves)
2 spring onions or shallots (about 1/4 cup)
1/2 to 1 teaspoon fat (bacon grease or cooking oil, you pick)
salt and pepper to taste
sherry vinegar (if you're a 'vinegar on fries' person, start with 1/2 teaspoon, if not, less)

Wash and chop the beet green stems.  Slice the leaves into ribbons and set aside.  Halve and chop the spring onions or shallots.  Preheat a cast iron skillet (mine is 8 inches which is just barely big enough) over medium heat.  Add your fat of choice, and when it shimmers, toss in the stems and onions.  Sauté about 5 minutes until softened, then add in the leaves.  Cover and let the water left on the leaves steam-wilt them for 3 minutes.  Uncover and stir everything together.  Season with a pinch of salt (I use kosher) and a couple grinds of pepper, then a drizzle of sherry vinegar. Serve warm or at room temperature.
If you want to turn this into a lovely lunch for one, dump the greens onto a plate and use the skillet to cook a farm fresh egg to your liking.  I like mine sunny side up.  Slide the egg on top of the greens--the combination of the creamy yolk and the beet greens is just irresistible. To my belly and my soul.

http://www.farmfreshfeasts.com/2013/06/sauteed-beet-greens-and-spring-onions.html

30 comments:

  1. I had this last night using green onions and beet greens from last week's CSA making space for today's pick up - I added the egg - it was great.

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    Replies
    1. Patrick,
      It's a wonderful combination--glad you liked it! The Chinese cabbage is already gone here, that lasted less than 2 hrs, and I'm debating Lauren at Gourmet Veggie Mama's Chard Enchiladas for the lovely bag of Swiss chard.
      Thanks!

      Delete
  2. This is one of the best post I have seen. I love this. Beautiful dish and photography. I just put my greens in a smoothie, but this will be my new go to.Thanks

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    Replies
    1. Monica,
      I appreciate your kind words. I'm a big fan of green smoothies, but I also like to chew, you know? Good thing there's plenty of greens to go around.
      Thanks for stopping by!

      Delete
  3. This looks delicious and soul-warming. I must experiment with beet greens soon. I only had the gelatinous canned beets growing up, which I detested; so beets are one of those new-to-me veggies that I'm determined to like. Thanks for posting!

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    Replies
    1. Julie,
      I admit I don't have childhood horror stories of beets. I love pickled beets on a Danish open-faced sandwich with liver postej (sort of a pate), but the way my kids will eat them is if I make my beet and goat cheese dip/spread, and spread it on a pie crust, roll it up and make Beet and Goat Cheese Savory Pinwheels. Recipe to follow, but I'll throw the photos up on the FB page this weekend as I finally figured out how to make them look pretty.
      Thanks!

      Delete
  4. I've never cooked with beet greens before but this does look really good! Thanks for sharing the recipe :) I found it via the Hearth & Soul Hop this week.

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    Replies
    1. Aurelia,
      I first tried cooking beet greens in Alanna at Kitchen Parade's Greens 'n All Beet Soup. It's delicious, and from then on I knew I'd better eat my beet greens right away as they are great. I also like them in a smoothie (Meghan at Clean Eats Fast Feets gave me the idea for beets + orange in smoothies, that's a winning combination.
      Thanks for stopping by!

      Delete
  5. I love beets and beet greens. Next time I grab some, I'll try it, maybe even with actual beets too. I would definitely serve this with an egg on top for breakfast or lunch.

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    1. Carla,
      Adding beets sound like a great idea to me. If I can stop roasting mine and making appetizers or pizza dough with them, I'll throw them in.
      Thanks!

      Delete
  6. Love this post! And I love the sound of the dish, too - fresh, healthy, local, + springy - totally my type of meal!

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  7. Replies
    1. Lauren,
      It tasted better than it looked, too--it's an obsession, I freely admit.
      Thanks!

      Delete
  8. I've got green onions coming out of my arse, but no beets although I'm pretty sure they're on their way. I can't wait to try this since it will my first time tackling the beet greens. Very timely; I love it.
    By the way, the top picture with the forkful of food in the foreground is incredible.

    ReplyDelete
    Replies
    1. Meghan,
      Based on your comments here and on the kale pizza dough post, you may want to discuss your digestive issues with a gastroenterologist ;) I've got green onions too, and I'm thinking scallion pancakes with them. The kids would eat that.
      Thanks!

      Delete
  9. So jealous of your beautiful greens :( I love greens and eggs, it's a great combination!

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    Replies
    1. Sherri,
      There's just something about fresh food from the farmer who grew it, you know?
      Thanks!

      Delete
  10. This is one of my fave meals! Beat greens and stems and a big ole poached egg from my girls;). I owe you an explanation re: why Farmstr is diff than Local Harvest. I haven't forgotten! Local Harvest is GREAT and at the end of the day we are all on the same team! At its core Local Harvest is the quintessential finder/locator of organic food (where ever it may be - farm stands, markets, grocers etc.). They do sell online mail orders, but mostly facilitate finds and leave the rest up to you. FARMSTR connects local, sustainable, small farmers with consumers and facilitates the sale, delivery, relationship. More soon!!! Love your passion Kirsten!

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    Replies
    1. Janelle,
      I'm very excited for you with your venture. It sounds like a terrific place you're making.
      Thanks!

      Delete
  11. :O I am stunned! Awestruck by those vibrant, natural colors and salivating at the thought of this!!! Also, I LOVE that Local Harvest button! Going to try it with my parent's address so I can tell them where to go! :) Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Thank you so much for commenting on the link before yours! I appreciate you helping to spread the love!

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    Replies
    1. Anyonita,
      You've got a very happy link party, and I'm delighted to be a part of it.
      Thank you!

      Delete
  12. Great post! It's awesome how connected you are with your food - it's a beautiful thing. :) I have never tried Beet Greens before, now's the time. :) Pinning this right now!

    I co-hosted Tasty Tuesdays this past week and wanted to thank you for linking up! Hope to see you again this week. :)

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    1. Jess,
      I'm glad you're co-hosting, and how it's a fun month for you.
      Thanks for stopping by!

      Delete
  13. Sauteeing any kind of greens with onions is my go to. Love the addition of the vinegar to cut the bitterness of the greens.

    Thanks for sharing and linking up!

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    1. Heather,
      This summer it's the addition of a sunny side up egg (or baked egg, as Aimee from Simple Bites does) that is getting me going with my sautéed greens.

      Thanks for hosting!

      Delete
  14. Where are the beet recipes that are featured? Daily Food Buzz has recipes.

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    1. This is a beet greens recipe, that was featured on Daily Buzz (woot!) because it uses sherry vinegar which fits in the Sherry theme of the day.
      My beet recipes can be found here http://www.farmfreshfeasts.com/p/i-dont-know-about-you-but-i-frequently.html under the Colorful veggies below the ground heading.
      Thanks for stopping by!

      Delete
  15. This looks wonderful. I can't wait to try. I think I every vinegar known to man but I can't ever find sherry wine vinegar at my usual shopping stops. Thanks so much for posting.

    Jenny in Michigan

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    1. Jenny,
      I am constantly amazed at how many vinegars I can collect--just what I consider the basics (white, apple cider, seasoned rice, and balsamic) is more kinds than ketchup or mustard around here. Crazy! I first tried sherry vinegar from a greens 'n all beet soup recipe on A Veggie Venture and since then have found many uses for it.
      Thanks for stopping by!

      Delete