Black Beans & Beat Greens

Black Beans & Beat Greens

(Serves 2 as an entree, 4 as a side)

1 (28oz) can of black beans (or make them from dry and they’ll taste even better)
1 bunch of beet greens, cleaned
2 cloves of garlic
1/2 tablespoon olive oil
1/3 cup vegetable stock (or chicken stock if you’re not concerned with keeping it vegetarian)
Salt & Pepper
1 tablespoon cider vinegar

Rinse the beans thoroughly and heat in a small pot on medium.
Separate the beet leaves from their stalks. Trim any woody ends off the bottoms of the stalks and chop into roughly 1/2 inch pieces. Roll the leaves into a cigar and cut into roughly 1 inch strips.

 Mince the garlic.

In a large pot, heat the olive oil on medium. Add in the garlic and cook about 30 seconds, until it begins sizzing. Add in the stock and cook another 30 seconds.

Turn the heat to medium high and add in the beet green stalks. Cook about 5 minutes until liquid is reduced and stalks are tender.

Add in the leaves and vinegar. Cook, stirring, about 2-3 minutes until the leaves are wilted but retain their color. Taste and season with salt and pepper.

Drain the beans if necessary and add them, warm, to the pot. Mix to combine all ingredients. Remove from heat and serve warm as a side or with crusty bread.


~ by handhollowfarm on August 28, 2011.

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