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Beet Greens with Nutmeg and Clementine

By Tested and perfected in the Sur la Table kitchen

Ingredients

  • ¼ cup vegetable oil
  • 3 cloves garlic, crushed
  • 2-inch piece ginger, minced
  • 1 fresh red chili, thinly sliced
  • 1 preserved lemon, skin only, finely chopped
  • 2 clementine oranges, zested and juiced, divided
  • 5 pounds beet greens (from about 8 bunches beets), chopped
  • ½ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper


Procedure

Heat the oil in a large skillet over medium heat. Add garlic, ginger and chili and cook, stirring constantly, until fragrant, about 1 minute.

Add preserved lemon, clementine zest and greens. Season with 1 teaspoon salt. In batches, stir in greens, covering pan to wilt between each addition. Add nutmeg and clementine juice. Season more with salt and pepper before serving.

    Tips:
  • Crush your ginger with the side of a knife before mincing.
  • Keep the stems on your beet greens! They add a little crunch to the sautéed greens.
  • ½ teaspoon nutmeg is about 10 gratings on a fine rasp grater.
  • Most recipes call for naval oranges. You never end up using the entire orange. Use clementines instead—you probably already have them in your fridge.