Beet Greens!

I was a skeptic. Worse than that, a non-believer. I had read that beet greens were edible. I may have even read that they were good, but I didn't believe it. I was like my 4 year old who refuses to believe that anything I make for dinner will be remotely edible, let alone palatable. But I finally tried them. I don't remember what sparked it. A conversation with a friend perhaps. Or the fleeting thought as I chopped off a huge bundle of greens from a bunch of beets that I was being wasteful...I really don't know. But now I am a believer. They were so good I went out and bought some more. If you like sauteed spinach I can guarantee you will like beet greens. Same texture, similar taste but without that strange astringent aftertaste you sometimes get with spinach. Furthermore, at least in season, beet represent the greatest value in veggies and the 2 dishes you can get from this one plant are so different, it's hard not to start loving the beet. And all this from a person who last year not only merely tolerated the beet, but tossed the greens with a sneer at the thought of eating them. My apologies to those wasted greens.

Sauteed Beet Greens

Trim greens from one bunch of beets. Submerge in a sink of water to wash. Trim thick, woody ends and ribs. Roughly chop leaves.

In a pan, heat extra-virgin olive oil and add at least 2 cloves chopped garlic. Just as it begins to turn golden, throw in the greens, scant 1t kosher salt and stir. Cook until wilted. Eat. Buy more. Repeat. Become a believer.

VEW