When you get beets with their greens still attached, you know you are getting them freshly picked. Most people cook only the beet roots, but it is a shame to waste the greens since they are so mild, tender and surprisingly delicious when stir-fried with garlic and ginger. The baby beet greens of spring cook up fast, but if you have only mature and unblemished greens, they will work as well. Just allow a longer cooking time. If you don’t have beet tops, this recipe works well with kale, swiss chard, pak choi and mustard greens.
STIR-FRIED SESAME BEET TOPS
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 2 cloves garlic, peeled and cut in half
- 8 thin slices ginger
- huge bunch of baby beet greens, rinsed, drained and cut into 1″ pieces (8cups)
- 1 tbsp soya sauce
- pinch of sugar
- 1 tbsp toasted sesame seeds
Heat sesame oil and olive oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 2 minutes. Add beet greens and 1/4 cup of water. Increase heat to medium-high and cook, stirring frequently until the water evaporates and the greens have wilted and are tender, 3 – 5 minutes. Add the soy sauce and sugar and stir to combine. Remove and discard the ginger and garlic pieces. Plate the greens and sprinkle the toasted sesame seeds over top. Serve hot.