Braised Beet Greens
A simple recipe for any kind of tough bitter greens

Time

prep 0:45       total 0:45

Yield

5 to 6 servings

Ingredients

Ingredients

2 bunch(es) of beet greens with the tough stem ends cut away and the more tender stems and leafy bits thoroughly washed in cold water.
7 cloves finely chopped garlic
3 tbsp. Extra Virgin olive oil
1/2 to 3/4 cup white or
red wine (something crisp and dry if white or
something like a well structured Chianti if red)
Salt and Pepper to taste.

Instructions

1. On medium high, heat a heavy cat iron pan big enough to hold all of the greens at once. I often times use a large wok.
2. roughly cut the greens in large 1-1.5 inch pieces, stem and all.
3. Add course Kosher salt or sea salt (more than you might think)
4. Toss the salt to toast it slightly in the pan.
5. Working quickly add your olive oil then, before it starts to smoke add your greens. They will crackle a lot but that will subside in a few seconds.
6. toss the green to coat with the hot oil and continue to saute on med high.
7. Once the greens have reduced by about 1/3 their original volume add garlic. Tossing the greens and the garlic allow to cook until the garlic starts to become slightly soft. Do not let the garlic burn!
8. Add the wine, toss the greens to coat then cover. Reduce the heat and allow to simmer until the stems are tender to the bite (5 or so minutes).

Author's Comments

You can use this recipe with some modification for just about any type of green like dandelion greens, collard greens or broccoli rape. Don't be afraid to use salt. The salt tempers the bitterness of the greens making them taste a bit sweeter. They also make a great topping for Pizza but reduce the cooking time just a little so they finish tenderizing in the oven.

An older Italian friend once told me the key to cooking tough greens is to "cook the shit out of them". It's really true, especially with more mature greens like those from fall plantings of beets.

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