Beet Greens with Fresh Eggs

When you buy produce such as beets or carrots from a farmer, you’ll get a two-for-one deal: in addition to the main vegetable you’re buying, you’ll also get the greens, which are a delicious food in their own right. Try this as a tasty, healthy, and frugal breakfast or lunch after buying New Mexico-grown beets from your local farmer.

Dark green and maroon beet greens and stems provide a nutritious contrast to a fresh egg.

Ingredients

• Greens and stems from 1 bunch of beets (from about a pound of beets)
• 1 or 2 eggs, cooked using your preferred method (scrambled, sunny side up, or poached all work well)
• 1 tablespoon olive oil
• Salt, pepper, and red pepper flakes to taste

Preparation

• Wash the beet greens, drain well, and chop into bite-sized pieces.
• Heat a deep frying pan over medium low and add the olive oil.
• Add the chopped beet greens to the pan along with the salt, pepper, and red pepper flakes and stir briefly to distribute.
• Cover and cook for 10 minutes, or until the beet green stems are fork-tender.
• While the beet greens are cooking, cook the eggs and keep warm until the beet greens are done cooking.
• Place the cooked beet greens in a bowl and top with the cooked eggs, sprinkle with additional red pepper flakes if desired, and serve.

Recipe and photos by Christina Keibler.