Jalapeno Beet Greens
Seasonal ingredients enable unusual - and delicious - combinations. Here, sweet caramelized onions and beet greens marry beautifully with the mild heat of jalapeno peppers.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2-4 as a side dish
2-3 tablespoons olive oil
1 onion, 1/4 inch dice (about 1/2 cup)
1 bunch beet greens, cleaned, stems separated and diced, leaves coarsely chopped (about 3 cups)
4-5 leaves fresh sage, minced (about 3 tablespoons)
1 jalapeno pepper, seeds and membranes removed, minced
1 sprig rosemary leaves (about 2 teaspoons fresh), minced
Salt and pepper to taste
Heat the olive oil in a small skillet over medium-low heat and saute the onions and beet stems for 10 minutes, stirring occasionally. Add the jalapeno, rosemary and sage. Cook for another 5 minutes, stirring. Add the beet greens, stir and cover, and cook for another 8-10 minutes, stirring a few times, or until the greens are wilted and stems are tender. Serve, seasoning to taste with salt and pepper.