Easy Greens


This recipe is great for using the tops of your beets, kohlrabi, or any other flat-leafed greens like kale, collards, and chard.  We finish with a simple balsamic vinegar, but you can use any acidic flavor that you prefer and season to taste.  The most important part is slicing the leaves thinly, making a really enjoyable texture.

Method: Remove greens from the beets and kohlrabi.  (Use any other greens available if you want to make a large batch for more than 2 people.)  Wash the greens in a sink full of cold water.  Cut the leaves away from the hard rib in the center of the leaf (or leave in if you like the extra crunch).  Stack and fold (or roll) the leaves lengthwise and cut across the short side with a large, sharp knife.  Make sure to slice as thinly as possible for the best texture.

Heat a couple of tablespoons of canola oil in a large skillet and add the greens.  Saute until tender on medium-high heat, moving the greens around often so that they cook more evenly. Add a splash of balsamic vinegar, sea salt and some toasted garlic drizzling oil.  Cook a minute or two longer to allow the acid of the vinegar to mellow.  These can be cooked ahead of time and refrigerated for up to 3 days.