Beet Greens and Beans

Beets are THE most efficient vegetable in the garden.  The beets I made earlier were cut from their stems and greens before cooking. A lot of people throw away the stems and greens.  I chop the stems and greens, then rinse and spin in my salad spinner. I love my salad spinner!  It's one of the few, single-purpose gadgets you'll find in my kitchen.

Steam the chopped stems and greens in a little water in a covered frying pan. When tender, mix them with the following, cooked according to directions below:

1/2# of chopped ham

4 cloves of chopped garlic

1 can of beans (kidney, black, black-eyed peas, etc.)
   drain and rinse well

Rosemary seasoning

Saute the ham and garlic in a little olive oil and butter, add the beans, season, stir a few minutes then add the drained, steamed stems and greens.  I'm not from the south, but this is awesome and addictive - especially with corn muffins. . .Lin