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swiss chard and beet greens with basil
This is the latest in my experimentations with greens. Several of the cookbooks I’ve consulted suggest mixing two or more varieties of greens.
Swiss chard is in the beet family, so I’m not sure that in this case mixing will have changed the taste much. This combination is on the sweeter side, which might be attributable to the basil, but it’s certainly not as bitter as the greens alone. When cooked it has a delightful red liquid which you should save and drink. Lots of vitamins and it tastes quite good.
This recipe would work just as well for either chard or beets alone.
Ingredients:
- 1 bunch of swiss chard
1 bunch of beet greens
2 tablespoons basil, chopped
1 shallot, finely chopped,
1 tablespoon butter
1 tablespoon olive oil
salt
Directions:
Wash greens. Shake to remove excess water, but do not dry completely. The water remaining on the leaves will help to steam them.
Remove leaves from stems, retaining the stems. Chop stems into one inch pieces.
In large skillet heat butter and oil on medium high until butter is melted. Saute shallot until golden and translucent. Add stems and cook for 3-4 minutes. Add leaves and turn with tongs until completely wilted. Add basil and salt, cover and reduce heat to medium-low. Cook for an additional 4-5 minutes.
Enjoy!
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