Balsamic Glazed Beet Greens

Balsamic vinegar and beet greens (along with cousins spinach and chard) are beautiful together.  Here the reduced vinegar takes on a syrupy quality - a little goes a long way

Prep time:   10 minutes
Cook time:  10 minutes
Serves:   4 as a side dish

INGREDIENTS
4 TB balsamic vinegar
2-3 TB olive oil
1 clove garlic, crushed
4 cups chopped fresh beet greens and stems, washed

DIRECTIONS
Heat the balsamic vinegar in a small saucepan over medium-high heat and cook, stirring, for 5-7 minutes or until reduced by half.  Turn off heat.

Meanwhile, heat the oil in a saute pan or skillet over medium heat and cook the garlic for a minute.  Add the beet greens and stems and cook, stirring, for 5 minutes or until wilted and the stems are the texture you like (I like some al-dente texture). 

Distribute greens to serving plates and drizzle each serving with your Balsamic syrup.  Delicious.

Photo and Recipe by Tod Dimmick