Friday, May 23, 2008
Sauteed Beet Greens
Not much of a real "recipe" to record, but since this is for Hieronymus and posterity, the technique is worth preserving. These are so very tasty, and exactly how both we like our greens: garlicky, vinegary, hot-saucy, smokey and fresh.
1 slice of ham or bacon or prosciutto, chopped
6 cloves of garlic, sliced thin
Greens from one bunch of fresh beets, large veins removed, chopped into small pieces
kosher salt and pepper, to taste
2 good glugs of chicken stock
1 quick glug of vinegar
Frank's hot sauce, to taste
Saute the chopped ham in the olive oil for a minute or two. Reduce the heat, add the garlic and saute, watching closely to make sure it doesn't brown too quickly. Raise the heat and add the greens. Stir and season. Add the chicken stock and vinegar and cook just until the greens are cooked through. Add hot sauce to taste.