Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

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Explore posts in the same categories: Appetizers, Bread, Lunch/Sandwiches, Main Dishes, Meat Free, Savory, Snacks

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2 Comments on “Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices”

  1. emjay Says:

    Dang! This was so easy and delicious that I cannot wait to make it again as an appetizer for a group–we ate it as an entree–perfect for vegan friends if you substitute veg broth or wine for the chick broth!! We are gonna wolf down the bean mash cold tomorrow!!
    PS We tried to mix on untoasted bread and it was NOT as good as on toasted french bread.


  2. That sounds interesting, and not something I would have ever thought of doing. I’ll have to see about giving that a try. 🙂


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