.as promised, some veggie box inspiration.
yummy. fast. easy. and did I say fast?
dinner on the table, under 30 minutes, and two monkeys pulling at my legs.
beet greens with crispy sage and brown butter
recipe was adapted liberally from the l.a. times
based on what I had in my kitchen, and not a single extra minute for homemade ravioli
1 bunch beet greens, washed & rough chopped
2 large scallions, chopped in 1/2" bias
generous handful of sage leaves, torn into large bits
3 Tbs. high quality butter
2 Tbs. olive oil
salt & pepper to taste
lemon wedges for garnish
pasta, polenta, or whatever else seems a good idea for pairing
melt butter over medium heat in heavy skillet until fragrant & beginning to brown. add sage leaves and cook until crispy, 2 - 3 minutes. remove sage leaves to a paper towel with slotted spoon retaining as much browned butter as possible. reduce heat to medium low, add olive oil & scallions. give a quick stir then add beet greens. cook until tender, 5 - 10 minutes. season with salt & pepper to taste.
warm goat cheese in a small sauce pan (or in the microwave) until creamy. serve beet greens atop pasta of choice, polenta, chicken, fish, potatoes, or whatever else you have on hand that seems delicious. top beet greens with a dollop of warmed goat cheese and crispy sage leaves. serve with lemon wedges.
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