I have restarted my CSA - every two weeks I receive the "petite" box for $18. The last box contained a beautiful bunch of baby beets which I peeled and roasted together with carrots, a rutabaga, potatoes, a sweet potato and brussels sprouts. Oh yes.... very yummy, and very pretty too. I've blogged about roasted veggies before, so you know what to do. However, this left me with a bunch of gorgeous beet greens. Last night, I finally decided to saute them and eat them with a pita. Man oh man, how delish! I didn't take a photo, mostly because I couldn't wait to eat! The little pop of sweet date is delicious when matched with the slight tartness of the lemon juice. Use bread to sop up all the juices!
1/2 large onion, sliced into julienne type strips
2 garlic cloves
1 bunch greens (beet greens this time), carefully washed, but not dried - you want the water clinging to the leaves
1 tsp Herbes de Provence
salt and pepper to taste
2 dates, minced
Olive oil for sauteeing
juice of half a lemon
Sautee the onion and garlic in the olive oil for a few minutes, till wilted. Season with salt, pepper and herbes. Chop the greens into strips and add to the pan, stirring while sauteeing - they will wilt quickly. Once wilted, add the minced dates and continue to saute until the greens are cooked to your liking. Drizzle juice of half a lemon over all and use pieces of pita bread as a scoop to eat.
After I had eaten it all, I thought how delicious this would have been with the baby beets roasted and cubed, and dressed with lots of fresh dill. Maybe I'll buy a bunch of turnips to cook this way with the turnip greens and try it out...
This is a very southern Italian way of eating greens. Sicily, in particular, has a number of greens dishes which include raisins and pine nuts.
Tomorrow - bubble and squeak, I think!