Fried Beet Greens

by Daniel Rogov

the greens and stems from 1 kg. beets
6 Tbsp. olive oil
1/4 cup lemon juice
4 - 6 cloves garlic, crushed
salt and pepper to taste

Wash the beet greens well, shake dry and cut into 1" (2 1/2 cm) long pieces. Transfer to a saucepan, pour over water to cover and boil just until tender (about 5-6 minutes). Drain and squeeze out the excess water.

Heat the oil in a skillet and saute the garlic for 1-2 minutes. Add the beet tops and continue to saute over a low flame for 15 minutes longer. Stir in the lemon juice and season with salt and pepper and cook over a very low flame for 5 minutes longer. May be served hot or chilled.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.