Author Notes
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
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Ingredients
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2-3
bunches of whatever bitter spring greens come in your CSA box, tough stems removed and roughly chopped
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2
cloves of garlic, minced
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2 tablespoons
extra virgin olive oil
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2/3 cup
chicken broth or stock
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1/2
lemon
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1 medium
heirloom tomato, chopped
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1/3 cup
crumbled feta or cotija cheese
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1 tablespoon
butter
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1/2 tablespoon
extra virgin olive oil
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1
bunch beets, peeled and quartered
Directions
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In a large pot, heat the oil over medium heat and add the garlic, stirring until fragrant, about 1 minute.
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Add the greens and toss with the garlic and oil for 1 - 2 minutes.
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Add the chicken stock and cover - simmering for 15 minutes or until your greens are tender.
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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.
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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!
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