In order to make Lebanese-style pickled turnips, or kabees el lift, I was compelled to buy beets at the market: beet root is what gives the briny turnips their characteristic pink hue. My bunch of beets came topped with lovely beet greens, something I know better than to waste.
My initial impulse was to braise the greens like collards with saltpork and cider vinegar, but being impatient as I was, I instead opted for what I call the Edo’s/Mama zu treatment: Olive oil, lemon juice, garlic, and pine nuts. The result was a delicious mound of steamy greens with a lovely bitter-sour flavor and little bursts of “fatness” from the pine nuts. If you’ve got a plethora of root greens, as you must in the winter months, please do give them the same treatment; you’ll be stoked, I promise.
and looking figgity fly indoors…