Sautéed Beet Greens

Sautéed Beet Greens

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Sautéed Beet Greens
For years I have made beets but threw the beet greens away. I always suspected I could sautéed them in a little oil with some garlic or ginger. It not only worked, it worked really well.
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Instructions
  1. Wash beet greens well, stack 4-5 sheets and roll up into long “cigars.” Slice the “cigars” into 2-3 inch rings.
  2. Heat oil over medium heat in a large skillet. Add the garlic and hot red pepper flakes cook, stirring, until the garlic is fragrant about 60 seconds. Stir in the greens. Stir for a couple of minutes, add raisins(if using)until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, add a squeeze of lemon and serve.

Lamb Chili

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Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.