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Saturday's Farmers' Market had a perfect setting. The sun was shining, the temperature was moderate and lots of people got out early. Just north of the market, and around the city square, food tents were up and preparations were underway for the second day of "Taste of Crown Point". Starting with the corn roast a few weeks ago, there is some sort of festivity going on around the square up to and on July 4th.
In addition to a nice Napa cabbage, a few young zucchinis and half a dozen luscious tomatoes, two bunches of beets with the greens attached came home with us. Let me admit, up front, that for a long time, I cut those delicious and healthy greens off and tossed them in the garbage. Beet greens were not something I grew up eating. A few year's back, I came upon a recipe for them--well, not really a recipe. It was more a hand slapping for not using them in the same manner as kale, spinach or other leafy greens are used.
Happily, the whole beet is now utilized in my kitchen!
Don't be fooled by how much the leaves from two bunches (about five beets) of beets seems to be.
Wash the leaves and remove the stems
To a large pot, add a Tbsp of canola oil, 1/2 cup water,
salt and pepper to taste and bring to a simmer.
Add the greens and cover the pot.
In a few minutes, stir the greens down
and continue to simmer, stirring occasionally,
for about 20 minutes.
They cook down to about three servings.
Add a splash of balsamic vinegar and enjoy!
For the beets, leave about an inch of the stems
and do not trim the roots.
Wash them and lay on tin foil in a baking pan.
Cover with a top of tin foil and roast in a 400 degree oven
for about 40 minutes. They are done when tender to the touch.
Cool slightly and slip the skins off.
We enjoyed some of ours served on a bed of the
cooked greens and topped with a sprinkle of
feta cheese and spring onions.