This recipe from “Moosewood Restaurant Low-Fat Favorites” cookbook is a good one. It’s also the first time I’ve ever tried beet greens! They were so delicious that it won’t be the last time. This recipe was an absolute godsend. I ended up making it on a night when I was exhausted from running around all day. Besides the chopping of the veggies, this was pretty easy and quick. It doesn’t take a ton of thought or ingredients. Awesome. Sometimes you feel like putting your body on autopilot and giving your head a rest from things. This was just a little on the sweet side with the beet greens and teeny beet roots and all (we got the beet greens from a thinning of our CSA’s garden so they had teeny tiny baby beets attached to them). I ended up tasting towards the end of cooking and adding in more hot sauce, which is reflected in the recipe below. I think next time I’m going to add in even more. Always taste test things like hot sauce because not only can a little go a long way, but sometimes you really need a little MORE for an extra kick. Highly recommend this one over rice, or over couscous as you see in the photo above.
1 1/2 pounds kale and beet greens, washed, large stems removed, and cut into 1/8-inch strips
1 15-oz. can diced tomatoes
1 small onion, diced
1 teaspoon cumin
3 garlic cloves, minced
4 teaspoons hot sauce (alter to your preference)
1/2 teaspoon red pepper flakes
salt and black pepper, to taste
1. Combine the tomatoes, onion, cumin, garlic, hot sauce, red pepper flakes and some salt in a large skillet.
2. Cook on medium or medium high till onions and garlic are starting to get tender, about 10 minutes.
3. Spread the kale and beet greens across the top of the tomato mixture and cover with a lid. Cook 5-10 minutes, as long as it takes greens to become tender.
4. Adjust seasoning and serve hot over a bed of rice or buttery couscous.