I was a bit intimidated by both vegetables. I’ve had leeks before in various dishes, but I’ve never prepared them myself. And the only beets I’ve ever tried are the icky canned variety – which I am definitely not a fan of. I’ve heard beet greens are quite yummy, and since my 3 medium-sized beets came with the greens still intact, I thought I’d find a beet green recipe to try out.
I found this recipe on the Everybody Likes Sandwiches blog. It turned out great.
Beet Greens & Fried Potatoes topped with Poached Eggs
2 large potatoes
1-2 T olive oil
1 small onion, sliced
3 cloves garlic, minced
2 slices of prosciutto, diced
1 large bunch of beet greens, rinsed thoroughly & roughly chopped
1/2 t red pepper flakes
1 T fresh rosemary
2 T fresh parsley
salt & pepper
4 poached eggs
Boil potatoes until tender. Slice into rounds and set aside. Heat olive oil in a large skillet and saute garlic, onions, and proscuitto add in sliced potatoes and fry until golden on both sides.
Boil water in a medium sized pot and start poaching your eggs. Meanwhile, move potatoes to one side of the pan and add in beet greens, red pepper flakes, salt and pepper. When beet greens get wilty, about 2 minutes or so, toss with fresh rosemary and parsley and stir around the potatoes into the mix. Divide mixture onto 2 plates and top with poached eggs.
The greens were extremely spicy, which I wasn’t expecting at all. They have a sort of bitter, peppery flavor reminiscent of arugula or other bitter greens. The saltiness of the prosciutto and the starchiness of the potatoes helped balance it out a bit, but they were still nearly mouth-burning spicy. Who knew!
If you want to make this recipe vegetarian, try subbing the prosciutto for tofu or cheese. (The author of Everybody Likes Sandwiches suggests a salty feta cheese.)
I’m excited to use up the leek for something tasty. I think I’ll be safe and prepare a dish I already know I like – Potato Leek Soup. Mmmm. Soup. Autumn is here!