Like saag paneer, but not ¯\_(ツ)_/¯
Often tossed by the wayside, beet greens are versatile, delicious and a total twofer...one crop, two veggies! As prepared here, they can be enjoyed like any other wilt-friendly green (spinach, swiss chard, kale). The stems cook more slowly than the leaves, so you’ll want to throw them in the pan for a bit first. This recipe came out of a craving for saag paneer while making naan and garlic scape chutney using other awesome ingredients from Remy’s Local.
Tops from 2 Bunches of Beets
1-2 tbsp Butter
½ tsp Mustard Seeds
¼ tsp Coriander Seeds
⅛ tsp Cumin
⅛ tsp Ground Ginger
3 Shallots, thinly sliced
4 Garlic Scapes, thinly sliced
¼ cup Broth or Water
¼ cup diced Feta or 2 tbsp Chèvre
1. Prepare the beet greens; separate the stems from the leaves then thinly slice the stems and chop the leaves.
2. Melt the butter over low heat. Add all spices and toast until fragrant and seeds begin to pop (careful, they can get a little crazy).
3. Add shallots and garlic scapes; cook 1-2 minutes until tender and begin to caramelize.
4. Add the beet stems and cook on low for 6-8 minutes until tender, stirring occasionally. If necessary, add a small splash of broth or water to avoid burning.
5. Mix in the beet leaves and cook until wilted. Add in the broth or water and cover the pan for 3-5 minutes.
6. Remove the lid and continue cooking to reduce any excess liquid; the greens should be totally soft. Turn off the heat and use a wooden spoon to mix in the cheese, chopping the greens into small pieces as you do.