We didn’t sign up for a CSA share this year, but we’ve been buying our vegetables from the same organic farm since spring. They set up a stand in our neighbourhood every Saturday morning and it has become a weekly tradition for us. I like knowing where our food comes from and how it’s been grown, so getting to know and supporting the young farmers behind this beautiful produce feels right. I’m sure you knew that beet greens are edible, making the purchase of a fresh bunch of beets great value for your money. They can be used as you would any leafy greens, though their taste is quite pronounced. I like to sauté them quickly alongside other bold flavours and serve them over a piece of toast and topped with a poached egg. My healthier version of eggs Benedict, perhaps, although it is equally appropriate as a light lunch or dinner.
Sautéed Beet Greens in Mustard Sauce
- 1 large bunch beet greens
- 2 small onions, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 2 tsp dijon mustard
- 2 tsp whole-grain mustard
- ½ tsp salt
- Pepper, to taste
- 4 eggs, poached (1 per serving)
- 4 slices whole-grain bread
Add the chopped beet greens, mustards (dijon and whole-grain), balsamic vinegar, salt and pepper. Stir well to combine and cover to cook for a few minutes. Taste and adjust seasoning as needed.
For serving: Place a generous amount of the sautéed greens over a piece of toast and top with a poached egg. Serves 4