Wilted Beet Greens with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of beet greens.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.

-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.

 -Add 3 TBS cider vinegar and then remove the skillet from the heat.

 -Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

 -Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.

Wilted Greens with Garlic and Anchovies

From a recipe by Mario Batali.

-Wash and spin dry 1 bunch beet greens and/or I bunch turnip greens and/or 1 bunch rainbow chard cut into ½ inch wide ribbons.

-Thinly slice 2 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.

-Cook until the garlic is light brown, about 1 minute.

-Add the greens and cook stirring constantly until wilted, about 5 minutes.

-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.

Vinegared Beets Nested in Greens

(From our bible, Vegetarian Cooking for Everyone.)

-Remove the greens from a bunch of beets. 

-Scrub the beets and steam them until tender, about 20-25 minutes.

-Rinse the beets under cold water and slip the skins. Set aside.

-Wash the greens and steam them until tender, about 5 minutes.

-Toss the cooked greens with 1 TBS butter and season with salt and freshly ground black pepper. 

-Arrange them in a nest on a plate.

-Heat the beets with another TBS butter, a finely chopped clove of fresh garlic and a pinch of salt. 

-Add 2 tsp Balsamic vinegar and shake the pan until the vinegar evaporates. 

-Spoon the beets into the center of the greens and serve.

Tofu Scramble

-Heat 1 TBS of olive oil in a large skillet.

-Crumble 1 cube firm tofu and add it to the pan.

-Grate 2-4 carrots. 

-Chop up 1/2 bunch green onions.

-Add the carrots and the onion to the tofu. 

-Cook until vegetables are tender.

-Wash and chop 1-2 large handfuls of snow peas and add.    

-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.  

-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.  

-Serve with salsa and sour cream.