Beet Greens Sauteed in Ginger, Lemon and Cumin:
The beets are coming! 5 types, all with greens: Chioggia, Bull's Blood, Golden, Cylindrical, and Detroit Red.
Taken from Vij's At Home, Relax Honey by Vikram Vij and Meeru Dhalwala (page 62-63 if you've got the book).
Instead of the radish, I have used Swiss Chard stalks successfully.
1 1/2 lbs beet greens (about 2 bunches) chopped in 1/4 inch pieces
1 lb daikon, red radishes, or turnips, peeled and thickly cut into "shoestrings" 2-3 inches long
2 T. finely chopped ginger
1/2 cup fresh lemon juice
4 T. sugar
1 1/2 tsp. salt (Note: the original recipe calls for 1T. salt, but I find 1 1/2 tsp to be plenty. Add more to your own taste).
2 T. ground cumin
1 tsp ground cayenne pepper (optional)
1/3 cup cooking oil
Place greens and daikon (or radish or turnips) in a large bowl. Add ginger, lemon juice, sugar, salt, cumin and cayenne and mix well. Just before serving, heat oil in a wok or large frying pan on high for 30 to 45 seconds. Add vegetable mixture, including all the lemon juice at the bottom of the bowl. Heat greens, stirring regularly for 4-5 minutes. Serve immediately. (Serves 8).
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