Blanching beet greens before sautéing helps soften leaves and lessens the bitterness. Toss them in with pasta or add them to an omelet. Vinegar, sesame oil and bacon also can balance the greens’ bitterness. Serves 2 to 4.
1 pound beet greens (2 large bunches)
1 tablespoon salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
¼ teaspoon dried red pepper flakes (optional)
Freshly ground pepper
Bring a large pot of water to a boil while you remove stems from greens and wash the leaves in two rinses of water. When the water boils, add salt and the greens. Blanch for 2 minutes, until tender. Transfer to a bowl of ice water, then drain and squeeze out the water. Chop leaves coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes. Cook, stirring until the garlic is fragrant and translucent, 30 to 60 seconds. Add greens. Stir for a few minutes, until the greens are seasoned. Add a dash of salt and pepper. Serve.
— Recipes adapted from The New York Times