Beets With Their Greens

Let's Cook

1. Step 1.

   Remove the tops from: 1 bunch beets (1 to 1½ pounds, or 3 to 4 medium beets)

2. Step 2.

   Steam or simmer the beets until fork-tender. Meanwhile, dice the beet stems and shred the leaves. Heat in a medium skillet over medium heat: 1 tablespoon olive oil

3. Step 3.

   Add the beet stems and cook until tender, about 5 minutes. Add: 3 garlic cloves, minced

4. Step 4.

   Cook, stirring, for 1 minute. Add the greens along with: ¼ teaspoon salt

5. Step 5.

   Cook until wilted and tender, 3 to 5 minutes. Pile the greens on a platter. Slip the skins off the beets, cut into rounds or wedges, and place atop the greens. Sprinkle with: ⅓ cup toasted walnuts or hazelnuts, chopped; ⅓ cup crumbled feta cheese; 1 tablespoon lemon juice