“GREENS”

Great with sugar beet tops!

This recipe is a great way to utilize your greens without losing their vitamins and minerals. It is good for spinach, chard, collards, mustard, kale, or rappini; or the tops from root crops like beets or turnips.

Ingredients:

3-6 cloves of garlic, sliced thin

2 T vegetable oil, like olive oil

5 cups of cleaned and drained greens, chopped

2 T soy sauce

1 T vinegar

Some freshly ground pepper

Preparation:

- Carefully clean the greens by washing once or twice in a sink with lots of water to remove any sand or dirt. Cut off any yellowed leaves and coarse stalks.

-Tip: place a few layers of leaves together, roll them like a cigar, and then slice them to make smaller pieces

Cooking:

- Cook the garlic in the oil until the slices turn golden brown. Set aside.

- Add the chopped greens to the pan and sauté them until they are wilted, about 3-5 minutes, and then remove them from the heat.

- Add the soy sauce and vinegar and toss the greens until they are all coated.

- Toss again with the cooked garlic and some freshly ground pepper.

Bon Appetite!