Friday, January 24, 2014

Stir-Fried Beet Greens with Baby Beets & Potatoes

It was a pleasure to find a bundle of baby beets with the greens attached among the groceries my husband brought home the other day. The greens were very fresh, so I used all of it from the baby beets, attached stems and the greens. Knowing how the greens reduce when cooked, I added a russet potato to add bulk. This is a very simple preparation that can be used with any spinach or greens. Bengalis refer to any and all greens as shaak (spinach), including squash greens, beet greens and all other edible greens.

1 bundle baby beets with greens attached
1 russet potato, peeled and diced
1 large onion, diced
6 cloves garlic, diced
4 Tbsp. vegetable oil
1/2 tsp. fennel seeds
1 jalapeno pepper, diced
salt to taste

  1. Separate stems & greens from baby beets and soak all of it in cold water.
  2. Peel baby beets and cut in eighths.
  3. Dice the stems in very small pieces and chop the greens.
  4. Heat oil over medium-high heat and sputter fennel seeds & hot peppers.
  5. Add onions & garlic; stir-fry until onions turn translucent.
  6. Add diced potatoes and baby beets, lower heat to medium and cover.
  7. Simmer until both are partially cooked.
  8. Add stems & greens, cover & simmer until potatoes and beets are done.
  9. Adjust salt to taste, stir and remove from heat.
  10. Serve as a side dish with steamed Basmati rice or chapatis.
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