Something that I have been getting into more lately is greens, especially kale. However, I picked up some beets last weekend that had stems and leaves that were almost two feet long for a different recipe. Looking at those beautiful, red-stemmed leaves, I knew I was going to have to take a deep breath, let go of my obsession with kale for a week, and figure out what to do with beet greens.

I’d never had beet greens before. I suspect this was because they looked so flimsy and grimy on beets that I’d purchased before—if they hadn’t been cut off entirely.

I cut them off the tiny beets they were attached to and washed them.

Then I washed them again.

Then I put them on the cutting board, cursed, and washed them again.

They were just coated with mud.

I cut the ruby-red stalks off the base of the leaves and diced them, then cut up the leaves in bite-sized pieces.

And washed them again.

I don’t normally have poached eggs for breakfast, eggs Benedict aside. However, this was one of those delicious breakfasts that left me dancing around the kitchen energetically.

Beet Green Breakfast

½ bunch of greens from 3 beets, chopped (about 2 ½ cups of greens and stems)
1 egg
1 T olive oil
1 garlic clove, minced
2 T balsamic vinegar (chocolate balsamic!)*
Salt and pepper to taste
Parmesan cheese

Saute the garlic clove in the olive oil until it turns a little translucent. Add the greens and stems and sauté until the greens are wilted. Turn off the heat, add the vinegar and salt to taste, and mix to blend.
Meanwhile, poach an egg in water to the desired doneness.
Put the greens on a plate, top with the egg, and sprinkle with salt, pepper, and grated parmesan to taste.