This is a tried and true but flexible recipe that is great for using up leftover bits that usually end up in the compost (like beet greens) or other greens (such as buckwheat) that are a little past their prime. Since you will be cooking the greens it is not a big deal if they are a little sad and wilty.
Its not much of a looker but this is comfort food at its finest.
- about 2 T neutral oil such as vegetable or olive (or 4 slices of bacon chopped)
- 1 large onion chopped fine
- about 4 cups beet greens, kale, buckwheat shoots (about 8oz) etc
- 1.5 T honey (or about 3 T white sugar)
- 3 T vinegar such as Balsamic or apple cider
- Fry chopped onion in oil (use enough to cover the bottom of your frying pan) or throw bacon and onion in together (without any additional oil) and fry over medium heat until onions are clear and cooked through and the bacon is crispy.
- Add greens. Be sure to cut the buckwheat shoots small as they like to tangle in an ugly way if you don’t. If you are using kale cut it into bite sized squares. Beet greens are softer so you can safely chop them a little larger than the kale-but be warned-big pieces make for messy eating.
- Cook the greens until they are all soft and the water has all boiled off.
- Add honey and vinegar (while the pan is still over heat) and stir thoroughly so the honey dissolves completely.
- Leave pan on heat for an additional 3-5 minutes allowing the vinegar to reduce but stir regularly so the honey doesn’t burn.
- Remove from heat and serve.
- This recipe isn’t one where you must measure everything carefully. Just eye ball the ingredients and give it a taste.
- If you like a strong vinegar flavour go easy on the honey and consider draining the greens so your vinegar doesn’t dilute at all. I would recommend just cooking the greens until ALL their water boils off since that is less work and dishes ;).
- These greens will cook down A LOT so fill the frying pan right up!