Beet Greens & Cipollini or Other Sweet Onions
This recipe was in Harmony Valley Farm's newsletter. It sounded easy and a good way to use up our beet greens. Leafy green vegetables are supposed to aid in memory retention among other things, so I figured we better be eating our greens and not adding them to the worm bin.
Greens from 1 or 2 bunches of beets
Large cippolini or sweet Spanish onion
2 tablespoons olive oil
1-2 teaspoons sugar (optional)
1/2 teaspoon salt
Fresh ground pepper
Cut the top off the onion and set aside. Chop the onion, but not too fine. Heat oil and add onion. Continue to cook the diced onions until they caramelize. You can add about 1-2 teaspoons of sugar if you wish to aid the browning.
While the onions are cooking, chop the beet greens and slice the onion top. Then add the chopped greens and onion tops to the caramelized onions and cook for about 5 minutes or until the greens are completely wilted. Season with salt and pepper.
Greens from 1 or 2 bunches of beets
Large cippolini or sweet Spanish onion
2 tablespoons olive oil
1-2 teaspoons sugar (optional)
1/2 teaspoon salt
Fresh ground pepper
Cut the top off the onion and set aside. Chop the onion, but not too fine. Heat oil and add onion. Continue to cook the diced onions until they caramelize. You can add about 1-2 teaspoons of sugar if you wish to aid the browning.
While the onions are cooking, chop the beet greens and slice the onion top. Then add the chopped greens and onion tops to the caramelized onions and cook for about 5 minutes or until the greens are completely wilted. Season with salt and pepper.
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