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Cooking Greens (Kale, Beet, or Collards)

Recipe modified from http://simplyrecipes.com/recipes/beet_greens/

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1" segments and add them to the onions after the onions and garlic scapes have been cooking for a minute.

  • 5½ c beet greens (amount from 2lbs of beets)
  • 1 TBS olive oil
  • 1/4 c onion, sliced
  • 2 garlic scapes, finely chopped
  • 1/4-1/3 c of water
  • 1 Tbsp maple syrup or raw honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1 to 2 TBS apple cider vinegar

Method

1 Cut away any heavy stems from greens. Cut leaves into bite-sized pieces. Set aside.

2 Heat olive oil on medium heat in a large skillet. Add onions and scapes, cook over medium heat about 5 minutes, stirring occassionally, until onions soften and start to brown. (If using garlic instead of scapes, add the garlic now). Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in honey or maple syrup and red pepper. Bring mixture to a boil.

3 Add the beet greens and vinegar, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serve as a side or over brown rice.

Serves 2

*Our family of 2½ generally uses a half pound of greens when cooking them.  I'd recommend 1lb for a family of 4*

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