At the end of last September I planted beet seeds hoping to have beautiful beets to roast and enjoy. Unfortunately, those beets never came to fruition, instead what I got was beautiful green tops with absolutely no root end. You know what they say, when life gives you beet greens, make a tasty side dish! So, that is exactly what I did. These little guys have a flavor similar to swiss chard, but the stalks are super tender and thin. They have a red stem going up through beautiful dark leaves that give off that red juice when heated up. So, to keep the colors strong while making things tasty, I decided to blanch them first. Then, I upped the flavor with pantry staples. This particular night they became a side, but can easily become a main when coupled with a piping hot bowl of polenta. Because nothing says homey and delicious like polenta with greens. Ingredients2 bunches beet greens, washed and cut into about 1-2 inch pieces including the stems 2 cloves garlic, chopped 1/2 t red pepper flake 1/2 t balsamic vinegar glaze 4 slices bacon Directions
Red pepper gives it a bit of a spicy bite, so if you want to dial that back, feel free. In other news, looks like I will be planting beets again this fall because even if they flop, my family will still win in the dinner department. Xo, Michelle
1 Comment
Lila
10/17/2019 07:23:21 pm
These are delicious! My granddaughter made them for me (substituting red onion for garlic) and I asked her to make them again!
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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