Monday, November 03, 2008


Last year, Lance and I started eating greens. You know, collard greens and the like. I'd never really had them before until his sister-in-law fixed us some mustard greens that were delicious, so we started eating them. And they are delicious.

This weekend, we picked up some beets (with gorgeous greens attached) from Patrice* at the Farmers' Market. Beets are a delicious, nutritious, often overlooked vegetable. There are many ways to cook them, and when you buy them with greens attached, you get two vegetables for your buck. (A giant bunch of beets cost us about two bucks from the Farmers' Market). You could make this. Or this.

We made a simple stir fry of beet greens, sweet potato, and beans. Sounds a little funky, but the beet greens (unlike kale, for example) are sweet and tender; they aren't bitter like some cooked greens can be. Lance seasoned them with nutritional yeast, garlic, and onion to make something really delicious. One thing to know: the greens and the beets themselves will turn any dish you put them in a brilliant shade of magenta.

Now, I just need to use up all the beets I have lying around. Shall I grate them, or roast them? Slice them thin and make beet chips? The possibilities are endless!

*He's an awesome farmer who we always chat with. He has a charming French accent and gushes about how few young people (like us) eat delicious vegetables.

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