Beet greens bring so much flavor and color to this savory dish. I enjoy this hardy green and I hope you find it as delicious as I do.
5 oz beet greens
1/4 cup onion, chopped
1/4 cup sun-dried tomatoes, chopped
1 large garlic clove, minced (or more if you're a garlic lover like me)
3/4 cup of water
1/2 tablespoon granulated sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons of cider vinegar, or to taste
A dollop of sour cream as a topping
Start the polenta. I use Bob's Red Mill polenta/corn grits. Simply follow the instruction on the package. I like to add a little cheese to mine :)
Wash the greens in cold water and then chop them into half-inch pieces.
In a large saucepan, saute the chopped onions in olive oil until slightly tender and then add sun-dried tomatoes. Cook for another 2 minutes, stir in the minced garlic and cook for 1 minute.
Add water and stir in the pepper flakes, add sugar and cook until boiling. Reduce heat and add the beet greens and cover and simmer for about 8 minutes. Splash with vinegar and serve over polenta with a dollop of sour cream.