Ingredients
2 tbsp. extra-virgin olive oil
5 cloves garlic, chopped
1 sausage, sliced into coins (optional)
1 bunch beet greens, thoroughly washed and roughly chopped
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large skillet over medium heat, heat oil. Add garlic and cook, stirring occasionally, until golden. Stir in sausage and cook until a golden sear develops, about 6 minutes.Step 2Stir in beet greens in batches, letting each batch wilt down before adding the next. Continue cooking until greens are soft and tender, 8 to 10 minutes.Step 3Season with salt and pepper, if needed.
Some years have passed and I’m a whole new person now. The key to eating these delicious, nutritious greens is a good, patient triple-wash that gets rid of all the grit that might be hidden in between the stems and even embedded in the leaves. Remember, all of those veggies we named above come from the ground, grown in dirt: That’s just the way nature works. To eat the good stuff, we have to put some extra work in sometimes, and once you get used to the slight inconvenience, it becomes less of a bother. Once they’re cooked and tender, they can be incredibly flavorful and creamy in texture—which makes it worth the time and effort in my minimal-waste book. Take note: Beets and beet greens are naturally salty, so save the seasoning for the end, and do give your dish a taste before you go in with more salt—it might not need it! If you’re vegetarian or vegan, feel free to leave out the sausage—it’s nice to have but totally not necessary for delicious greens.
