Beet Greens

20 May

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.

Enjoy.

-boo.

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