I usually find the idea of washing and cutting up the greens for this dish to be somewhat daunting, but the dish speaks for itself: the beets gentled by the greens, the greens made more sturdy by the beets.
- Beet greens
- Pepper, black or red
- Green onions or chives (optional)
1. Boil or steam the beets and cut them (in rounds, wedges, etc., but not cubes).
2. Cut the greens and stems into 1-inch sections crosswise (and wash).
3. When reheating the cooked beets, add the greens, and a little salt along with some pepper, cover and steam for a couple of minutes. Then stir the beets and greens together, adjust the seasoning, and continue cooking until done — another 2 or 3 minutes.
4. Garnish with sliced green onions or chives.
- For some spiciness, consider adding ginger, garlic, or horseradish.
- For a classic sweet-and-sour effect, add equal amounts of balsamic vinegar and honey.
- For a not-so-classic sweet-and-sour effect, add pomegranate vinegar and pomegranate molasses. Awesome flavors!
— Edward Espe Brown, “The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen”