Beet greens are a delicious and healthy fall treat.
You can find beets with the greens still attached at your local farmers' market or at your local grocery store. The beets can be roasted in the oven with olive oil and garlic for a wonderful side dish but for this recipe we will focus on the greens. About five years ago, our family joined our local Community Supported Agriculture
. Each week we get a share of the local harvest. This is where we encountered our first beet greens. I found that I liked the greens even more than the beets. This recipe is simple and quick. If you have never tried beet greens, this is an easy recipe to introduce them to your family. For picky eaters in your family, have them come with you to pick out the beets at the market and have them help cook. I find that my children have embraced new foods if they are part of the process of introducing them to the family.
1 bunch of beet greens (can substitute Swiss Chard if Beet Greens are unavailable) loosely chopped (the red stems can be used if one likes or discarded and only the leaf used)
2 cloves of garlic
2-3T. of olive oil
1/4 c. chopped pecans
4 oz. of goat cheese (can used herbed goat cheese or for a tangier flavor feta)
In a large saute pan, put 2-3T. of olive oil in a pan on medium heat. Add crushed garlic to the hot oil (use a garlic press). Add the beet greens and sauté for 2-4min until bright green and wilted. Don't over cook or the greens will turn gray brown and loose some of their flavor. Turn off heat and add 2-3T. of balsamic vinegar (or to taste), the chopped pecans, and crumble the goat cheese. Toss loosely and serve. The cheese will melt from the heat of the greens which makes it creamy. Bon appetit!