Nothing pleases me more than finding a fresh reason to gather everyone around the table, and Sautéed Beet Greens provides one. I like a side dish with enough personality to tempt people into taking seconds. It is especially handy for days when I want something straightforward without settling for dull.
Ingredients
- 1 bunch beets with greens (3 beets bulbs)
- 1 medium onion roughly chopped
- Extra virgin olive oil
- Salt and black pepper to taste
- 1 1/2 tsp sumac
- 1-2 tbs pomegranate molasses
- Fresh pomegranate seeds
Instructions
- Cut the greens of bulbs and chop to a medium size and wash a couple of times. Let the greens sit in plenty of cold water to make there’s no dirt left.
- Trim the beat roots, wash thoroughly from dirt. Place in a foil parcel and bake at 400 F for 40 minutes. Let cool completely before peeling the skin.
- Squeeze the water from the greens and place on a paper towel to remove excess moisture.
- Cut the beets into cubes.
- This type of dish needs a lot of olive oil so fill the bottom of your pan, add the onions with some salt and cook on medium heat until almost golden on medium heat, add 1 1/2 teaspoons of sumac and black pepper (sauté for 30 seconds).
- Add the greens and cook until soft cover half the pan you need the greens to cook without releasing water.
- Once done uncover add the cubed beets and stir in to bring to temperature and incorporate the flavors. Drizzle with 1-2 tablespoons of pomegranate molasses and top with pomegranate seeds.
- Enjoy with crusty bread.