I love my CSA - but I also really love all those spring greens you get this time of year (dandelion, mustard greens, beet greens). However, my husband is not so much a fan of these bitter veggies. In order to make them more appealing to him, still delicious to me, and quick on the weeknights I created this easy dish. —meganvt01
1 big bowl
bunches of whatever bitter spring greens come in your CSA box, tough stems removed and roughly chopped
In a large pot, heat the oil over medium heat and add the garlic, stirring until fragrant, about 1 minute.
Add the greens and toss with the garlic and oil for 1 - 2 minutes.
Add the chicken stock and cover - simmering for 15 minutes or until your greens are tender.
Meanwhile, heat the butter, olive oil, and beets in a small skillet over medium heat. Saute for 10 - 15 minutes, letting the butter bubble up nicely, until the beets are tender. Season with salt and pepper and remove from heat.
When the greens are done, squeeze over the lemon, and season with salt and pepper. Scoop the greens from the pot into a serving bowl. At this point, you can either chill the greens if you would like a cold salad, or you can serve them warm. Top with chopped tomatoes, place the beets just off to the side, and crumble cheese on top!
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.