I finally had a chance to get into the vegetable garden and do a bit of work. It’s just been setting there, doing it’s own thing, while we have been slowly completing the garden gate.
I was in thinning out the few plants that I ended up planting too much, mostly the beets. As the small pile of seedlings started to add up, I decided this would make a great side dish for our dinner. I haven’t grown beets in many, many years, so it really didn’t occur to me to saute the greens I was pulling.
I ended up with a sink full. First I cut off all of the roots. I then washed the greens and put them through my salad spinner.
I chopped about 1/2 c. of sweet vidalia onion and a couple of cloves of garlic. You can adjust these amounts to suit you and your family and the amount of greens you are cooking. I cooked up about 1/2 of what you see here.
Add about 1 tbsp of oil to your pan. I use cast iron frying pans for all of my frying and to saute. I used grapeseed oil, but any vegetable or olive oil will work well.
I then added my chopped onion and minced garlic and sauteed them until they were just starting to brown.
I added handfuls of my greens until I had as much as I thought I needed. Remember that the greens will cook down to less than half of what you add.
I stir them around and mix in the onion and garlic,
The flavor was very mild, and a nice change from the spinach that I frequently saute. I hope you enjoy!