Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Tuesday, February 23, 2010

What to do with beet greens?

I love roasted beets. Beet greens? Less so. But every time I cut them off and hide them in the trash, I have nightmares about Michael Pollon lecturing me about lost nutrients. I would like to think that a desire to be healthy and use all the beet has to offer motivated me to cook them up tonight. In actuality, it's pouring rain and I'm broke.

First, I cooked some fresh linguine. (A New Englanders' interpretation of fresh is that something was once fresh and now it's in the freezer.) I then pulled the greens away from their tough stalk and sauteed them with garlic, salt and red pepper flakes for about five minutes. I then tossed the wilted greens with the linguine, olive oil, lemon and parmesan cheese.

Simple, healthy...and cheap. And now I can indulge in Stieg Larsson's "The Girl with the Dragon Tatoo" and leave Pollon's reprimanding voice outside my bedroom.

1 comment:

  1. MMMMM..... greens and garlic are always good