I’ve been doing a lot with beets. I should have a few good posts on the delicious, versatile crimson root soon. But today I am here to give you a simple, quick recipe for the beet green:
Thoroughly wash the greens of 3 or 4 beets then cut out the stems and chop the leaves into bite size pieces.
Twist a few grinds out of the pepper mill over a large hot skillet. Let the pepper warm up for a few seconds.
Add a teaspoon or less of bacon grease. Allow it warm up.
Toss your chopped up beet greens into the pan.
Drop just a drizzle of extra virgin olive oil over the greens.
Toss the greens around and sauté for about a minute.
Serve 3 0r 4 people and eat. Note: we don’t add any salt because beet greens have a salty/savory thing going on.