beet greens

beet greens

Let’s say you are at the grocery store, okay? You grab a cart with one broken wheel (naturally) and wind your way through the aisles somehow avoiding that nice Mrs. Johnson who always manages to run her cart over your foot when she wheels over to say hello.

Let’s say you safely steer clear of the candy aisle and arrive in the produce section. You decide you are in the mood for something healthy, delicious and fresh. So you spend what little free time you have today really checking out what’s available– and let’s say you chose a perfectly ripe, red apple.

Then you make your way to the check out and get stuck behind cell phone guy and his very public conversation about his ‘effin wife and her ugly divorce proceedings. His third and final credit card somehow finally gets approved and he pays for his Lamisil and gets out of your way (with a look over his shoulder like you’re the one with the problem).

Then after three price-checks and lots of rolled eyes from the people behind you, you hand over your hard-earned cash to pay for that apple, packing it up and taking it to the car. Once you bully your way out of the parking lot and make that nearly impossible left turn into rush hour traffic, you spend 45 stressful minutes driving 2.75 miles to your house (let’s say you live in Los Angeles).

Sippity Sup Continues »

Beet Greens with Anchovies

beet greens with anchovies and poppy seeds
Prep time: 20
Yield:1 ()

Ingredients:

  • 1 bn beet greens, thick stems removed
  • 2 whole salt packed anchovies, tails & heads removed
  • 1 T olive oil
  • 1 clv garlic, minced
  • 0.25 T crushed red pepper flakes
  • 1 roma tomato
  • 2 T water
  • 2 T parmesan cheese, grated
  • 0.5 t poppy seeds

Directions

Wash the greens extremely well by immersing them in cool water and agitate the water to remove any grit. Drain and repeat. Dry the greens well, then roll them, cigar style. Slice them crosswise into 1/4" chiffonades. Set aside. Fillet the anchovies by brushing away any residual salt and press along the backbone with your thumb, turn it over and easily pull the backbone a ribs away. This step in unnecessary with canned fillets. Soak the fillets in cool water for 10 , then drain and set aside. Heat a medium-sized skillet over medium high heat. Add oil, garlic, anchovies, and pepper flakes, if using. Cook, stirring, until fragrant with garlic, about 30 seconds. Using a box grater held over the skillet, grate the tomato allowing all the pulp, seeds and juice to fall into the skillet. Add water and greens. Stir to combine, cover, and reduce heat to medium low. Cook, stirring occasionally, until greens are extremely tender and flavors meld, about 20 minutes. Transfer the warm greens to a serving platter and top them with the grated parmesan cheese and (optionally) the poppy seeds.

Notes:

serves 2