Dijon Beets with Greens
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This is my go-to greens recipe
that I made up years ago on the fly. Once a group of friends and I drove up to
Cache Valley to help our friend, Peggy Nelson, with her newly planted lavender
field (we debudded the hundreds of new plants). She served us a gourmet meal
afterward full of lavender infused foods she made.
When Peggy asked someone to fix
the beets and beet greens from her garden, I pitched in by making this recipe
hoping they would love it as much as my family does. They did.
Beets, medium size, scrubbed (roots and 1-inch of
stem left on)
Beet greens from said beets, washed (choose younger
greens. Discard large, tough leaves.)
1-2 TBL butter
1-2 TBL Dijon mustard
Vinegar or lemon juice
Salt and pepper to taste
- Preheat
oven 375ยบ. Wrap beets in foil,
crimping edges closed like a package, and set to bake one hour or more,
until tender. Alternatively, simmer whole beets in a covered saucepan with
an inch or two of water until tender.
- Wash the beet greens.
Remove thick, tough stems, but if stems are young and tender you can
include them. Then stack leaves on top of each other, roll up like a cigar
and slice into one inch wide pieces.
- Steam beet greens in covered pan until tender. If greens were wet from washing they
shouldn’t need extra water to steam. Remove lid, drain off any liquid, if
any.
- Move greens to
one side of the pan. On the empty side of the pan, add a big pat of butter
(1-2 TBL depending on how many greens you have) and a tablespoon or two of
Dijon mustard. Allow to butter to melt, then stir mustard into it to make
a paste. Mix paste into the beet greens with tongs. Add salt and pepper to
taste. Taste to see if a splash of
vinegar or lemon juice is needed to balance flavor. If so, splash a little
on the greens and stir.
- To serve: peel roasted beets. If large, cut into quarters. Add beets to greens. Yum.
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