Greens and Beets

Greens and Beets

March 4, 2010 at 12:54 pm

In elementary school, during lunch, I was served some of the most unappetizing food ever. What was supposed to be cooked spinach resembled pond algae. You know that green, hairy stuff that gets caught on the fishing hook when you’re reeling in your fishing line. Yep, that was on my lunch tray. Consequently, I have had a prejudice against cooked spinach or anything that might resemble it, until recently.

I decided to give spinach another chance. I found that when not overcooked it is very tasty and visually pleasing. In fact, this has changed my perspective on many vegetables I have never tried to cook myself such as greens(kale, chard, mustard and collard) and beets.

Here’s some easy tips and recipes for spinach and greens.

Salt and pepper to taste.

Heat oil in a 10 inch skillet over medium high heat. Add onion and red pepper flakes and cook until the onion is golden brown. Reduce heat to medium and add garlic. Cook the garlic only a few seconds until it becomes fragrant. Add greens and stir fry until tender, about 4 minutes.(Takes longer than spinach.)

I’ll be sharing a beet recipe and some other ways to incorporate greens into a daily diet over the next couple of days.

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Entry filed under: Recipes, Side Dishes, Vegetables. Tags: beet greens, collard greens, cooked spinach, cooking root vegetables, kale, kohlrabi, mustard greens, red beets, root vegetables, swiss chard.