You take a big pile of the beets that you thinned out of the row and wash them with the tiny beets still on. Chop them and set aside. Use more than you think you'll need because they cook down. Beat some eggs and set aside. Then chop some green garlic or garlic scapes and green onions and saute in a generous amount of olive oil. Medium heat. Once the garlic and onions have cooked a little (not burned), then add your beet greens. When the greens are sufficiently wilted, you can pour the eggs over them. Then you can scramble the eggs with the greens or let it set up with a lid on it like a frittata. Salt and pepper and herbs to taste.
Garnish with grated hard cheese or a red marinara sauce. Or both.
Today we also had a variation on this combination for lunch with fried rice and stir fry spices. Also good.
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