Refrigerator Pickled Beets

  • beets, 1 bunch.
  • 1/2 cup white vineger
  • 1 tablespoon salt
  • 1 1/2 cups water
  • Dill or other spices as desired.

Simmer washed beets for an hour or until tender. Cook and eat the greens separately (here’s a recipe).  Let the beets cool a bit, and slide skins off (or peel before you simmer, either way.)

Mix water, vinegar, salt, and spices together in a glass container – this is your brine. Pack beets into sealable jars and pour the brine over to cover – slice beets if desired.  Seal jars and put in the fridge – give the beets a couple of weeks to “pickle” before eating. These beets should last quite a while in the fridge – months, probably.

Seared Spinach

  • 1 bunch spinach or other “light” green – chard and arugula work well.
  • 1 tbsp butter or other cooking oil
  • salt and pepper to taste
  • 2 or more cloves of garlic, finely chopped
  • 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.

Slow-Cooked Kale

  • 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
  • 2 cloves chopped garlic
  • 1 onion
  • Other cup or so of chopped  veggies – carrots, green peppers, etc. Optional
  • 1 cup stock (I prefer chicken)
  • Salt and pepper to taste

Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.

Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.