Beet greens with sausage and caramelized onions

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Slice up an onion, add 1/2 chopped laap cheung (Chinese dried sausage), caramelize with a pat of butter, pinch of sugar, and a sprinkle of baking soda over medium-low heat for ~1 hr. Add chopped beet stems from 1 bunch of beets partway through the process. Add a small handful of raisins and pine nuts after the onions are soft; cook for a minute, deglaze with a splash of white wine, then add the washed and chopped beet greens and cook, stirring, until tender. I seasoned it with salt, pepper, and red pepper flakes as well. Umami explosion.

The first day, I ate it just like this; for the leftovers, I heated in a small cast-iron skillet and broke two eggs on top to cook till the whites were set and the yolks were runny.

If you don’t have beet greens, this would be equally fabulous with chard, of course.


Written by orata

May 24, 2012 at 2:27 pm

Posted in Uncategorized

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