Braised Beet Greens with Almonds
briefly, then stir in the greens and continue sautéeing until they begin to wilt. Add the milk,
cover, and cook a few minutes, until the greens are tender. Uncover and continue cooking
until the liquid evaporates. Serve hot, sprinkled with almonds. Serves 2
- 2 tbsp. butter
1 small clove garlic, minced
½ pound beet greens, deveined, well washed, and dried
1/3 cup milk
¼ cup sliced almonds, toasted
briefly, then stir in the greens and continue sautéeing until they begin to wilt. Add the milk,
cover, and cook a few minutes, until the greens are tender. Uncover and continue cooking
until the liquid evaporates. Serve hot, sprinkled with almonds. Serves 2
- From: The Farmers' Market Cookbook, by Susan F. Carlman
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