Stewed Beet Greens

Beets were never on the menu. Growing up, they were completely foreign to me. I had my first beet in my early twenties. Why was this ruddy root kept from me? (Oh, and no one warned me of the surprise when, you know.)

I was browsing at the local farmer’s market and picked up a few bunches, some red, some golden and some candy-striped. (My ignorance to the types of beets post-dated my initial discovery by at least 5 years). When I purchased my items, the farmer asked me if I wanted him to cut off the greens. Cut off the greens? Why on earth . . . ? Do they know what vitamins are? The farmer gladly gave me the discards.

Beet greens are great. I cook them differently from the root. I prefer the roots roasted. Wash, coat with oil, roast until fork tender, peal and eat. Hot or cold, they are simply beautiful. But the greens?

Stewed Beet Greens

1 bunch beet greens
1 onion
2 cloves garlic
Salt
Pepper
Olive Oil
1 cup diced tomatoes

Separate the ribs from the greens, roughly chop the greens and chop the ribs. Slice the onion and garlic. Oil the pan and sauté the onions and stems on medium to medium high heat until the onion is soft. Add the garlic and greens, folding the greens under the onions and stems. When the greens are wilted, add the tomatoes and stew approximately 12-15 minutes, until the tomatoes start to loosen. The tomatoes will retain some fresh acidity while the greens and stems are fully cooked. Serve hot.