Two of my favorite things, fresh, earthy beet greens and mild, creamy mozzarella. I admit it's a bit indulgent.
Prep time: 5 minutes
Cook time: 10 minutes
3 TB olive oil
2 garlic scapes or 1 clove garlic, minced (optional)
1 large bunch beet greens, rinsed and coarsely chopped, stems separated from the leaves.
1/2 cup fresh mozzarella, sliced
Heat the oil in a saute pan or large skillet over medium heat and cook the garlic for a minute, stirring. Add the beet stems and cook, stirring, for 3 minutes. Add the leaves and saute for another 4-5 minutes or until tender. Arrange the mozzarella over the greens in the pan, cover and heat for one minute further. Distribute to serving plates and drizzle with balsamic vinegar.
This method will also work with spinach and chard (both also part of the same family).