Beet Top Stew
When cooking beets, oftentimes people will just discard the beet tops. It is such as waste because the stems and leaves can be eaten as well. A great way to use leftover beet tops is to make an easy and delicious beet top stew!
This beet top stew recipe was given to me by my chef friend Kei along with a great recipe for Roasted Beets. You can make this stew while the beets are roasting away in the oven.
Beet Top Stew (courtesy of Kei Kurobe)
Yields: 4 servings (12 beet tops)
Ingredients:
- Beet tops leftover from 12 baby beets
- 1 small onion
- 1 clove garlic
- 2 tbsp EVOO (extra virgin olive oil)
- 1 C chicken stock
- 1/4 C white wine
- Pinch of red chili flakes
- Salt and black pepper to taste
- 1 tbsp butter
Directions:
Brunoise onion and garlic. Roughly chop cleaned beet tops.
In a medium pot, add EVOO and sauté onion and garlic until tender. Add chili flakes and deglaze with white wine. Reduce wine by half until the alcohol has simmered out.
Add beet tops and sauté until wilted, and season with salt and pepper. Add chicken stock and butter, and cook over medium heat for about 15-20 minutes.
Enjoy with Roasted Beets or as side dish.
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