The other day, I discovered a wonderful new website. www.eatgreendfw.com If you live in the Dallas/Fort Worth area, you should visit this site! It’s almost like visiting the farmer’s market from the comfort of your home…you can order local, sustainable produce, meat, dairy, and other items from area producers. (Don’t live in the Dallas/Fort Worth area? There is a great website for anyone in the U.S. http://www.localharvest.org/ I actually found a little farm not far from our house that sells fresh eggs from this site!) I was excited about the idea of this site, so I ordered some winter vegetables from Garden Harvests, a local farm near Waxahachie. Within 2 days, I received a box that contained some of the freshest, most beautiful winter vegetables – swiss chard, collard greens, beets (with their greens), and a bunch of cilantro. I was literally so excited that I jumped up and down. (yes…I realize that makes me a bit weird…jumping up and down over a bunch of vegetables. I am comfortable with my eccentricities.) What to do with all of these vegetables?
Well, as for the chard, I simply chopped and sauteed it with a bit of olive oil, crushed red pepper, and garlic. Check out Simply Recipes, Elise happened to have a recipe that worked wonders for this vegetable. It was slightly sweet, and just what I wanted. http://www.elise.com/recipes/archives/000965swiss_chard.php
But that’s not what this post is about. I’m getting to that.
I also have had a bit of a butternut squash “thing” lately. It’s one of the most wonderful winter squashes. Sweet and creamy, and you can put it with anything. Since I happened to have one in the kitchen, I figured, why not use it? As for those beets, they were gorgeous. See? GORGEOUS.
Unlike most of the beets I’ve purchased in the past, the greens were still quite pretty. I didn’t want to waste them. So I began to think…why not use these ingredients together, for one super-whiz-bang vegetable side? And suddenly, this dish was born!
Of course, you can serve any one of these three vegetables on their own. Or combine two out of the three. But the three together complimented one another quite well.
I’ve listed each recipe out separately.
Roasted Butternut Squash
1 small butternut squash, peeled, seeded, and diced into ½ inch cube
Salt and pepper
1 sprig thyme, leaves picked
Preheat oven to 400 degrees. In an 8X8 baking dish, toss diced squash with a drizzle of olive oil, salt, pepper, and thyme. Roast in oven on center rack for 30-40 minutes or until squash is soft and lightly browned.
5-6 small beets, peeled and diced into 1 inch cube
3-4 cloves garlic, minced
Salt and pepper
Heat a shallow, wide skillet to medium heat. Add olive oil, swirl to coat. Add beets, and sauté for 1-2 minutes. Turn meat to medium-low and cook slowly, stirring occasionally, for 30-40 minutes. Once beets are browned and soft, add garlic, and sauté for 1-2 minutes more. Season with salt and pepper to taste.
1 T oil
2 garlic cloves, minced
½ c water
1 T sugar
¼ t crushed red pepper flakes
About 1 lb beet greens (or greens from about 6 beets), rinsed thoroughly and chopped into bite size pieces
2 T sherry vinegar
Salt and pepper
Heat a large saucepan to medium heat. Add oil and swirl to coat. Add garlic and sauté for 1 minute. Add water, sugar, and red pepper flakes and stir. Bring to boil, and add greens. Reduce to a simmer. Cover and simmer for 10-15 minutes. Stir in vinegar. Season with salt and pepper to taste.
To serve: Put a portion of beet greens on each plate. Top with beets and squash, and serve.