“We Got the Beets” = How to prepare fresh beets & greens

Yesterday’s challenge was the beet greens and scalding the beets. “Get a clue. Will you? I said to myself.” Scalding largish beets takes longer than the 20-30 minutes I read in the instructions.  Threw ’em back in for another 30 minutes and finally the centers were cooked. (Okay, the beets were the size of baseballs.) They looked very beet-like. I chopped off the extra parts and left them to cool. Impatient and hungry, I looked at the beet greens that I had washed and went for it.

After washing, draining and taking off the stems of the beet greens, I did the same with Swiss chard. I grabbed the onions only to find that most of them were mushy. (It’s too hot in here.) Found one that would do and sliced it up. Smashed a small clove of garlic. Then sliced the greens into manageable eating size. I threw all of the ingredients into my cast iron skillet and drizzled some olive oil on the whole deal.  (I love one skillet cooking.)

Cooking on low heat and covering the pan, I walked away for about 8 minutes. Checked back; it was not steamed enough yet. May be too dry? Splashed some water in the pan, like I have seen them do at my favorite Chinese take-out place and covered.  Two minutes later it was perfecto!  Okay, now what? This sounds really tasteless.  Add magic stuff – a dab of the black bean sauce and some tamarind. (Ingredients that I recently purchased, for Thai curries at United Noodle Grocery). Stirred and served. I was wishing for some tofu or shrimp, but the sauce made it sing. Satisfied. (Besides the beets took hours to cool. The skins wouldn’t come off! (Scalding is really a mystery to me.) I put ‘em in the fridge over night. )

The vegetarian borscht is simmering in the pot as I write this.  “Eat your vegetables.” (Who said that?)

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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