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| Fried Beet Greens
The greens and stems from 1 kilo beets 6 Tbsp. olive oil 1/4 cup lemon juice 4 - 6 cloves garlic, crushed salt and pepper to taste Wash the beet greens well, shake dry and cut into 1" (2 1/2 cm) long pieces. Transfer to a saucepan, pour over water to cover and boil just until tender (about 5 - 6 minutes). Drain and squeeze out the excess water. In a skillet heat the oil and in this saute the garlic for 1 - 2 minutes. Add the beet tops and continue to saute over a low flame for 15 minutes longer. Stir in the lemon juice and season with salt and pepper and cook over a very low flame for 5 minutes longer. May be served hot or chilled. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |