Growing up, my grandfather had a sizeable garden that he shared with our family and friends. I remember one time my dear friend, Susan, and I picked a “mess” of beet greens, because they were so healthy and beautiful. We didn’t realize that as we cut the tops off, we were leaving the gorgeous red taproot behind. (My grandfather wasn’t so pleased about having to go behind us to dig them up!! That didn’t happen again!)
Did you know that beet greens have more nutritional bang-for-your-buck than the beetroot? It is also sweeter than its more popular friends, kale, spinach, collards and mustards. Beet greens can be substituted in recipes for other greens and served as a side dish. This recipe is so delicious, you may want to enjoy it for dessert. Recipe Inspired by http://www.drfuhrman.com
Balsamic-Glazed Beet Greens, Tart Cherries & Walnuts
Makes 4 Servings
- 1 red or Vidalia onion, sliced thin
- 2 large bunches beet greens
- ½ cup vegetable broth (divided)
- 1/4 cup dried tart cherries (could substitute raisins)
- 1 tablespoon organic maple syrup
- 6 cloves garlic, chopped
- 1/4 cup walnuts
- 2 tablespoons balsamic or other flavored vinegar or to taste (I used Olive Tap Cherry Riserva)
Make sure your beet greens are cleaned properly. If you can find organic beets, soak your beets about 5 minutes in water that has ¼ cup of white vinegar to remove any pesticides that may have been used in the garden. Rinse well after soaking.
Bring 1/2 cup vegetable broth to a boil, add your onions and sauté until translucent. Add cherries, beet greens and maple syrup. Cover and cook over medium-high heat stirring occasionally until greens are tender, about 10 minutes, adding more broth if necessary.
Meanwhile, in a small skillet, sauté garlic in ¼ cup of vegetable broth until soft, about 2-3 minutes; don’t let it burn. Stir in walnuts and remove from heat. Toss together greens, garlic/walnut mixture and Cherry Riserva balsamic vinegar.