Quick Pickled Beets and Sicilian Greens
Here are two side dishes that are fast and versatile. I saw these gorgeous golden beets at the market today and had to take them home. For the Sicilian Greens I used the beet greens (not very Sicilian) but the recipe works for any green, like kale, mustard greens, or escarole. Collard greens are not a good choice for this dish because they require a longer cooking time to become tender.
For the beets:
- 6-8 medium sized beets, any color
- 2 t. good olive oil
- 1 t. sugar
- 1 T. white wine vinegar
- salt and pepper
Trim the beet tops and place the beets in a pot of boiling water. Boil for about 25-30 minutes, or until they are easily pierced with a knife. Remove the peels under cold running water, the peels will slide right off. Slice the beets thinly and place in a bowl. Drizzle the olive oil over them, followed by the sugar, vinegar, salt, and pepper. Toss to combine. Serve warm or at room temperature.
For the Sicilian Greens:
- 1 large bunch of greens, (like kale, beet greens, mustard greens, or escarole) washed, dried, and torn into large pieces
- 1 T. olive oil
- 1-2 T. water
- 1 large clove of garlic, minced
- 1 T. red wine vinegar
- 1/2 t. red pepper flakes
In a large skillet, heat the olive oil over medium-high heat. Add the greens and 1 T. of water. Cover with a lid and cook for about one minute. Toss the greens, add the garlic, vinegar and pepper flakes. Add the second T. of water, cover again and cook for another minute. Reduce the heat and cook until the greens are fully wilted and tender, about three minutes. Your greens and garlic should not brown. If they begin to brown, your pan is too hot. Reduce the heat and add a teeny bit more water. Sprinkle with salt. Serve hot or at room temperature.