I have another healthy recipe for you. Two healthy vegetable recipes in one week?? I know, I know, but it’s the New Year and everyone wants good-for-you recipes right? This one is a great side dish, Pink Greens, better known as Sauteed Beet Greens. These greens make a quick and easy dish that pairs well with fish (we made Orange Roughy, a light white fish that worked perfectly). We squeezed fresh lemon over the top of the fish and the greens and it was a delicious pairing!
The reason this recipe is different from other saute recipes is the addition of the crushed red pepper flakes (that add a little heat) and the sugar (which caramelizes with the garlic). The combination makes a perfect sweet and fiery sauce. This recipe would work well with any type of Asian greens (bok choy, Chinese cabbage, pea shoots, tatsoi, etc.). For a list of all the Asian greens, this Saveur article is a great resource. Let me know if you try it and how it goes!
Pink Greens (Sauteed Beet Greens)
- 1 large bunch beet greens
- 2 teaspoons chopped garlic
- 1 shallot, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 teaspoons sherry vinegar
- Wash and trim the beet greens. If the stems are very thick, it’s worth trimming them back a bit.
- In a large saute pan over medium heat, saute the garlic, shallot and red pepper flakes in the olive oil until slightly browned, about 3-5 minutes. Add the black pepper, sugar and salt.
- Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
- Just before serving, pour the vinegar over the greens.
Recipe from The Food52 Cookbook