As I was preparing this post, I was thinking about my affinity for greens. Although I tried, I couldn’t think of a green that I don’t like. Escarole, swiss chard, kale, callaloo, and spinach are among the leafy vegetables I enjoy. In fact, the green I like least is iceberg lettuce, as it lacks flavor. Most other greens deliver fabulous flavors, some with more bite than others, and make a great side dish or ingredient in a salad.
With a love for these vegetables, I try to share it with my children. I understand that kids aren’t supposed to adore vegetables, but I also know that exposure can help them to develop an appreciation for these veggies. Last week I decided to provide them with another opportunity to enjoy beet greens.
As they were early season beet greens, they were smaller and quite tender. With a cold and rainy day on hand, serving them warm seemed like the better option. Who could resist a serving (even if it’s “no thank you” size) of warm greens that have been seasoned and have some flavorful ingredients joining them in the dish?
The honest answer is that this dish may not have been a favorite for our thirteen year old. However, she did eat her serving without complaints, which could be considered a minor victory. Our fifteen year old enjoyed it as much as my husband and I did. Perhaps three out of four isn’t bad.
- 1/2 Tb. olive oil
- 1/2 yellow onion, sliced
- 6-8 crimini mushrooms, sliced
- 1/2 lb. beet greens
- balsamic vinegar
- salt & pepper
- Heat a large, nonstick frying pan over medium heat.
- Coat bottom of the pan with oil, and add onions. Sauté for 5 minutes, or until tender.
- Add mushrooms, and cook for 2 minutes.
- Add greens and sauté, tossing frequently for even cooking.
- Once greens are tender, about 2 minutes, remove pan from heat and sprinkle with vinegar. If desired, season with salt and pepper.