What can be better than beet greens? Of course, it can only be free beet greens!
Yesterday, a kindly vendor at the Boston Public Market handed me a bag full of beet greens after I inquired about the per-pound price of what I thought was swiss chard. “Beet greens? Is it like swiss chard?” I asked. “Yeah, but I think swiss chard is more tender,” he answered. Swiss chard is more tender? Beet greens must be, like, the Mike Tyson of leafy greens.
I tried to pay the vendor, but he waved away my money and told me (with a wink) to come back next week and tell him how I liked them. Wait, are you trying to win my affections by plying me with free beet greens? Do I look that healthy to you?
I know a secret: Any leafy green can be transformed into delicious by being sauteed in olive oil, garlic, onions, cider vinegar and a splash of maple syrup. An accompanying glass of wine is, of course, mandatory.
Mr. Pinault was simply thrilled by the appearance of “tougher than chard” beet greens on the dinner table, although he was suspicious about what I said or did to get them gratis. “Come on, I’d never flirt for beet greens. Tomatoes, berries, and maybe a melon, but not beet greens.”
