Beet Greens.

This past weekend I bought some golden beets at the farmer's market. I love roasted beets (and all of you beet haters, try them. They're great). On top are these great beet greens which you should eat too (they are especially rich in vitamins A & K and anti-oxidants beta carotene and lutein). Young greens can be eaten raw, but older greens should be cooked. When buying, look for fresh, healthy looking greens, much like with any other green/lettuce. The greens can substitute for spinach in any recipe.

Beet Greens

~10 cups of beet greens, well washed

3 garlic cloves, chopped

2 T. ginger, chopped

1 T. oil

1 t. fish sauce

1 t. soy sauce

1 t. rice vinegar

sesame seeds

red pepper flakes

Wash greens well and chop them. Include stems. Dry well. Heat oil in wok and cook garlic and ginger for 30 seconds. Add greens and stir well. As the greens cook add fish sauce, soy sauce, and rice vinegar. Cook until greens are wilted. Serve with sesame seeds and red pepper flakes.