Cooking Greens (beet greens, spinach, chard, kale)
2 tbsp white wine
Baguette – warmed in oven
Creamy Cheese (Bucheron, Brie) – Room temp
Prepare your ingredients
Wash the beets and greens. Peel the beets and slice into 1/4 inch rounds. Chop the shallot into tiny pieces. If using greens with stem like chard or kale, remove the stem and cut into small pieces.
Cook the beets and greens
In a large pan, heat butter. Add shallots and sauté. Add the beet rounds to the shallot butter mixture. Crack some pepper over the beets and toss in a pinch of salt. Reduce the heat and cook the beets for about 7 minutes per side. When the beets look like they are beginning to glaze and feel fork tender, add the greens. Saute for about 5 minutes and add the wine. Cook until the greens are wilted. Allow the liquid to be mostly absorbed into the greens.
Toast the bread
While the beets are cooking preheat the oven to 375. Put the baguette on a baking sheet and place in oven for 10-15 minutes – until crusty.
Serve your dish
This is a perfect dish for a picnic. You can pack it up and bring it with you to the park or serve it right at home. Place the beets on a plate with the room-temp cheese and crusty baguette. Eat with your hands!