Beet Greens

Simple and good.

Beet greens are cooked with the water clinging to the leaves, then sautéed onions (with a bit of flour) are mixed in. These came out more flavorful than I had expected.

The only problem was that I didn't separate the leaf blades from the stems. I should have first cooked the stems for a couple minutes, then added the leaves. I erred on the undercooked side, stopping when the leaves were perfect. This left the braces wearers unhappy with the tough stems.

I pulled half my beets today, cooking the root for a salad we will try (and review) tomorrow. Seems a shame to waste the leaves, and this is a very decent way to serve them.

confession - my copy of this book contains peckish sister's name inscribed at the front! Sorry sis!