Beet Greens with Nutmeg and Clementine
By Tested and perfected in the Sur la Table kitchen
Beet Greens with Nutmeg and Clementine
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 10 servings
- 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
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.
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.