As
promised in my Hoisin-Sesame Swai and Hoisin-Roasted Radishes post
(because two recipes in one post is . . . well never enough, but let's
say sufficient) here it is:
Asian Beet Greens
2-3 teaspoons cooking oil of your choice
½ cup chopped onion
¾ cup chopped stems of beet greens
2-3 cups chopped beet green leaves
½ to ½ teaspoon soy sauce, plus more to taste
½ teaspoon seasoned rice vinegar, plus more to taste
Preheat a large skillet over medium high heat. Add a turn of cooking oil, then once it is shimmery add the onion and beet green stems. sauté them 5-8 minutes until softened, then toss in the leaves. Stir to coat with fat, and continue cooking until the leaves are wilted, another 3 minutes or so. Remove from heat, and sprinkle with soy sauce and rice vinegar. Taste and see if you need to adjust any seasonings. You can do this while the Swai and radishes are roasting.
