Many beet recipes advise us to save the greens, but don’t tell us what to do with them. Here, the greens are braised right in the same pot with the beets, becoming silky and tender. Vadouvan curry powder adds warmth and spice—perfect for wintertime.
Ingredients
SERVINGS: 4 – 6 Serving(s)
- 2 bunches (about 2 pounds) medium-sized beets and their greens
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons Vadouvan curry powder
- 1 large red onion, sliced
- ½ cup water
Preparation
Cut the greens off of the beets, discarding the stems. Wash the leaves very well, spin dry and chop into 1-inch ribbons. Set aside.
Peel the beets. Slice each into 6 or 8 wedges, depending on their size. You want the wedges to be about 1 inch thick.
In a braising pan or Dutch oven, heat the butter and oil over medium heat. Add the curry powder and stir for a minute or so, until aromatic.
Add the onion and sauté until translucent and a bit softened, about 5 minutes.
Add the beet greens and cook until wilted, about 3 minutes.
Stir in the beet wedges and add the water. Bring it up to simmer, then cover the pot. Leave to braise until the beets are fork tender, about 25 minutes.
