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By Root 261 0

I never discard the greens, even if I don't intend to eat them right away. I rinse and store them for a couple of days in a zip-top plastic bag until I have the 10 minutes required to braise them (see [>]). When they are cooked, I often cool and freeze them for later use. They are delicious simply sautéed with oil and garlic and served on toasted bread as a side dish, mounded in a soup bowl before ladling in the soup or placed in a tangle on top of a bowl of hot cannellini beans or lentils. I especially like the tangy taste of beet greens with a splash of balsamic or other well-aged vinegar, a spoonful of plain nonfat yogurt or a squirt of fresh lemon juice, a sprinkling of chopped fresh dill or served with a topping of crumbled feta cheese, goat cheese or shredded Parmigiano-Reggiano or Pecorino Romano.

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Make a Meal

Serve with beet greens splashed with fruit vinegar (see Using Beet Greens, right) and Curried Sweet Potato Wedges ([>]; omit the yogurt sauce).

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SAUTÉED SHREDDED BEETS WITH ORANGE AND BASIL Vegan

Because they are a dense vegetable that typically requires a longer cooking time, beets present a challenge in the fast kitchen. Coarsely shredding or cutting the vegetable into small bits substantially reduces the cooking time.

Cook Time: 5 minutes

Serves: 4

1¼–1½ pounds (4–5) medium beets, preferably with leafy green tops attached

2 tablespoons extra-virgin olive oil

1 teaspoon grated orange zest

1 garlic clove, grated

Coarse salt and freshly ground black pepper

2 tablespoons finely chopped fresh basil or other herb of choice (see Substitutions)

Cut the tops from the beets and reserve for braising (see [>]), if desired. Peel the beets, if the skins are thick, with a vegetable peeler and coarsely shred using a box grater or the shredding blade of a food processor (see [>]).

Heat the oil in a large skillet until it is hot enough to sizzle a pinch of shredded beets. Add the shredded beets and orange zest and cook, stirring, adjusting the heat between medium and medium-low, until tender, about 5 minutes. Stir in the garlic, a pinch of salt and a grinding of black pepper. Sprinkle with the basil and serve.

Substitutions

Vary the herb depending on what's available. I like the taste of basil with the earthy beets, but fresh cilantro, mint, Italian parsley, dill or a combination of two or more all work.

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Make a Meal

Serve with Sautéed Cabbage and Crispy Potato Cake with Melted Cheese ([>]) or Skillet-Braised Fennel with Comté Cheese ([>]) and Roasted Potato Slabs with Salsa Verde (see Substitutions, [>]).

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PAN-SEARED BELGIAN ENDIVE WITH LEMON, HONEY AND THYME

Belgian endive, those slender, short, pale green and sometimes ruby red clusters of long narrow leaves, is a revelation for those unfamiliar with this vegetable's sweet taste and juicy crispness. Although the plant originated in Belgium, it is now grown in California. Here the endive is halved lengthwise, browned in hot olive oil and then briefly boiled with a sweet, salty and sour dressing made with honey, Dijon mustard and fresh lemon juice.

Cook Time: 5 minutes

Serves: 4

4 heads Belgian endive, halved lengthwise

3 tablespoons honey

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 garlic clove, grated

Coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh thyme

Place the endive in a bowl and cover with ice water. Let stand until crisped, about 10 minutes. Drain the endive, cut sides down on a folded dish towel and blot excess water.

Whisk the honey, lemon juice, mustard, garlic, ½ teaspoon salt and a grinding of black pepper in a small bowl and set aside.

Heat a skillet large enough to hold the endive in a single layer until it is hot enough to sizzle and evaporate a drop of water. Add the oil and heat until it is hot enough to sizzle the endive. Add the endive, cut sides down, and cook over medium-high heat until golden brown, 2 to 3 minutes. Turn cut sides up and sprinkle with salt and a generous grinding of black