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