One reason I wanted to join a CSA this summer (besides the joy of having fresh, local, organic vegetables every week) was to expand my palate. Since I hate to waste anything, it forces me to try things that I would never pick up at the store. One of those things was beet greens.
Now, I am not a fan of beets, but I'm trying to be a sport and find some preparation I can eat, if not enjoy. Last week's beet home fries were an epic fail - neither Jeff or I would eat the final product. We fared better with the beet greens, though, combining them with collards in this delicious recipe. Braised with bacon, onions and cider vinegar, these greens were delicious. We ate the whole batch in one sitting.
Add your beet greens and toss gently. Reduce the heat to low, cover and simmer gently until tender, about 5-15 minutes (if you're using kale or collards, you may need another 20-25 minutes of cooking to get them tender enough). Stir in vinegar and serve!