BEET GREENS

BEET GREENS image

Yield 6 Servings

Number Of Ingredients 10

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1 pound greens
1 tbsp olive or grape seed oil
1/4 tsp cumin seeds
1/2 cup chopped onion
2 large garlic clove, minced
3/4 cup of water
2 tbsp granulated sugar
1/8 tsp crushed red pepper flakes
2 tsp better than bouillon chicken stock
1/6 cup of good quality cider vinegar or red wine vinegar

Steps:

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside. In a large skillet or 3-qt saucepan, heat oil and add cumin seeds, sautéing until fragrant. Add onions, cooking over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in bouillon, sugar and red pepper. Bring mixture to a boil. Add the greens, reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)