So what I didn't mention before about those roasted beets is that I actually made two meals out of them. And no, I didn't use the greens. They were holey and past their prime. But I did use -- wait for it -- the stems.
Cut em up. Slice a clove of garlic. Splash with water and cook in a saute pan about 5 minutes, to mellow the garlic and soften the stems.
After the water has evaporated, splash with olive oil, lower the heat, and saute a couple more minutes. Salt and pepper liberally.
And if you're me, top with the last of that hard cheese you were trying to use up, cut in matchsticks, because matchsticks are cool.
(Matchstick reason #2: already had the knife out, too lazy to clean the grater.)
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