 | | Directions |
- Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.
- Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.
- Serve warm, with a cruet of flavorful vinegar.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large skillet with lid
Servings: 4
|  | | Ingredients | | - | | 1 pound beet greens (beet tops) |
| - | | 1 small onion, chopped fine |
| - | | 1 tablespoon olive oil or butter |
| - | | salt and pepper |
| - | | flavorful vinegar |
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