Serves 4 – Cooking Time 15 minutes
2 bunches of beet greens
4 shallots finely sliced
1 tbs fresh parsley
1 cup light white wine
2 cloves garlic smashed
¾ cup extra virgin olive oil
Salt & pepper to taste
Robust finishing cheese: parmiggiano reggiano or pecorino romano (or both)
Plunge greens into ice cold water and thoroughly remove all sand and grit. If time permits, allow to soak for an hour or so. Once greens are clean, pat dry, roll leaves like a cigar and finely cut leaves and steams into long, thin strips (chiffonade). Set on a large plate near the flame.
Sautee olive oil, smashed garlic, and shallots until translucent. Season lightly with salt, and toss in parsley to infuse flavor. Once the aroma is omnipresent, toss in all greens, raise the heat to high flame and add the white wine. Allow the wine to reduce, moving the greens around in pan so they cook evenly. Adjust seasonings, and once they are tender, add to serving dish, or your favorite pasta, top with good cheese preferably from a Farm Market and ENJOY!!!