-Tops from 1 or 2 bunches of beets
-3 T. extra virgin olive oil, plus extra for drizzling
-1 small yellow onion, finely chopped,
-1 clove garlic, finely chopped
-Salt & freshly ground black pepper, to taste
Remove the tough parts of the stems, and then cut the leaves and tender stems into 2-inch pieces.
In a large skillet, heat the 3 tablespoons olive oil over medium heat. Add the onion and garlic and cook, stirring, for just a minute or two. Add the stems and a splash of water, cover, reduce the heat to low, and cook slowly for about 10 minutes.
Uncover, add the leaves, and continue to cook until the stems and leaves are tender, 15 to 20 minutes longer. If the pan becomes dry while the greens are cooking, add a few more splashes of water.
Season the greens with salt and pepper. Transfer to a serving dish and drizzle a little olive oil over the top. Serve warm. Enjoy!
From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006.