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Beet Greens with Mixed Hot Pickle

Posted On August 16th, 2012 Author Lia Rinaldo

Beets Greens with Mixed Hot Pickle
From Adventures in Local Food

1 bunch of beet greens
1 tablespoon of canola oil
1 teaspoon of oil from a jar of mixed hot pickle
Couple teaspoons of mixed hot pickle

1. Take a small bunch of beet greens, and separate the baby beets, stems, and greens. Cut up the baby beets into small rounds. Chop the stems into two inch pieces. Roughly chop the greens.

2. Take about a tablespoon of oil from the hot mixed pickle jar, and put it in a frying pan. Drop the sliced beets into the oil, and fry them for five minutes. Then add the chopped stems, and fry them for another 5 minutes or so. Then, add the chopped up greens, and put a lid on your pan to help the greens steam a little. After a few minutes, take the lid off, and stir everything up with another couple teaspoons of chopped hot pickle. Redundant: I obviously use a cast iron wok, hence the extra oil.

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