Beet greens and spring onions sautéed then seasoned with rice vinegar--an excellent side dish to accompany Asian meals
Ya'll may think I'm crazy, but part of the seven (7!) different edible greens we got in our Community Supported Agriculture (CSA) farm share last week was a double amount of beet greens. I'm happy to have them, and I completely understand how something that caused a tummy upset in the past is something to be avoided in the future--which is what caused my benefactor to bequeath her greens.
A few weeks ago, for the first time in 15 years, I made sesame peanut noodles. I thought I was ready for them, but no--memories of the tummy bug we caught the night of my son's first birthday party were still too strong. At least my folks liked them this time around.
When I've got double the greens--and not a lot of solo breakfast opportunities because everyone is constantly underfoot--I needed to think past my beloved beet green breakfast into something the whole family may get excited about. When I saw mandu marked down at the grocery store I decided to make a slightly Asian twist on my beet greens. It worked out well enough that I made this side dish a second time this past week.
I think this recipe would also work well with Swiss chard, and probably spinach too. We've been drinking up kale lemonade smoothies so much that there's no really any kale left for cooking, but perhaps that would also sauté well. Especially after a massage.
I'd be happy to sauté well after a massage, come to think of it.
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Beet Greens with Rice Vinegar (serves 4)
1 to 2 Tablespoons fat (bacon grease, olive oil, butter)
¼ to ½ cup sliced spring onions, white and light green parts (or equivalent onion-y type)
4 large handfuls beet greens--stems chopped and leaves sliced into ribbons
1 to 2 Tablespoons seasoned rice vinegar
a generous pinch of salt and several grinds of pepper (to taste)
Preheat a large skillet over medium heat, and add fat. Sauté onions and beet green stems until starting to soften, about 5 to 8 minutes. Add beet green leaves, stir to coat with fat, and cover for 3 minutes until wilted. Remove cover and sauté another 3 to 5 minutes until tender. Remove from heat, add a Tablespoon of seasoned rice vinegar, a generous pinch of salt, and a few grinds of pepper. Taste and add additional salt, pepper, or vinegar as desired.
Note: If you want, use a teaspoon of soy sauce or tamari in place of the salt.
Another Note: If you don't have seasoned rice vinegar, don't worry. Plain rice vinegar will substitute just fine--the little bit of sweetness will not be missed.