Saturday, June 9, 2012

0 Recipe #306: Quick & Easy Italian-style Beet Greens

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Remember when I said, just a few hours ago, that there would be more beet & beet green recipes? Well, see?! What did I tell you? To paraphrase Daniel Day Lewis, "There will be beets." ;)

Earlier today, (er, that'd be yesterday now, due to the fact that it's now 1:11 am on Saturday), I made beet and fennel soup for lunch, and then had Italian-style beet greens for dinner. What can I say, I had to use up the beets. Needed the extra room in the fridge. :) These dishes were very filling, so believe it or not, that's all I really ate for those meals. Yes, that's the power of veggie fiber. :) Fills you up for a long time and keeps you going!

So, since it's rather late (er, early), I'm going to dispense with the usual exposition and just dive right into the recipe. After all, a chef has to sleep sometime. :)

Quick & Easy Italian-style Beet Greens

8 c. beet greens, thoroughly rinsed and chopped into 3" long pieces
2 Tbsp. extra virgin olive oil
2 tsp. freshly squeezed lemon juice
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. black ground pepper
1/8 tsp. crushed red chili pepper flakes
1/8 tsp. ground nutmeg
1/4 c. Parmesan cheese, shredded (or vegan cheese substitute) (1 Tbsp. per serving)

Directions: Place steamer basket on the bottom of a large stock pot. Then add water and bring to a rolling boil (on high heat). (Cover the pot to boil faster.) Then lift up lid and add beet greens. Cover again with lid, and cook for about 7-10 minutes, or until beet greens have just began to wilt but still retain their bright green color. When ready, drain into a colander, making sure to squeeze out excess water, and transfer to a large bowl. Add all remaining ingredients, except for the cheese and toss. Divide into equal portions and garnish each serving with 1 Tbsp. Parmesan cheese (or vegan substitute). Be sure to add cheese while the beet greens are hot, so that it melts. Serve immediately.

Yield: 4 servings (as a side dish).

Alternate Ingredient Suggestions: This dish would taste really good with kalamata olives and sun-dried tomatoes. If you do decide to use the olives, just be sure to nix the salt from the recipe since the olives are salty enough as is.

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