Makes 6 servings
Prepare this savory sauté in a cast-iron skillet right on a grill alongside other items, or make it ahead of time on the stovetop to serve with bread or other proteins. If you can’t find beet greens, substitute spinach, kale, escarole, collard greens, or turnip greens.
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 10 cups coarsely chopped beet greens
- 1/2 cup chicken or vegetable broth
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 2 cups cooked or canned cannellini beans, drained and rinsed
- 2 teaspoons malt vinegar, or to taste
Directions
- Heat a large sauté pan over a burner set at medium-high heat. Add the olive oil and heat until the oil shimmers. Add the garlic and move the pan or turn down the heat. Sauté the garlic, stirring frequently, until it is tender and aromatic, about 3 minutes.
- Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, add the broth. Season with 1/2 tsp of the salt and a pinch of the pepper.
- Bring the broth to a simmer, then add the beans and cook, stirring frequently, until the greens are fully wilted and the dish is very hot. Season to taste with the malt vinegar, salt, and pepper.
