by AntoniaJames
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AntoniaJames's Notes:
Expand½ pound small beets, trimmed (reserving and chopping greens) Ask a question about this ingredient
1 medium onion, minced Ask a question about this ingredient
2 tablespoons olive oil, divided Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
Salt Ask a question about this ingredient
½ small head of red cabbage, cored and chopped into 1” pieces Ask a question about this ingredient
1 tablespoon unsalted butter (or additional oil) Ask a question about this ingredient
2 large cloves of garlic, coarsely chopped Ask a question about this ingredient
1 cup of good chicken stock (or vegetable stock) Ask a question about this ingredient
1 bunch of red chard Ask a question about this ingredient
1 large handful of parsley leaves, chopped (measured before chopping) Ask a question about this ingredient
1 teaspoon chopped fresh dill or mint, or more to taste (optional) Ask a question about this ingredient
2 -3 tablespoons sherry vinegar, or more to taste Ask a question about this ingredient
Juice and zest of one Meyer lemon Ask a question about this ingredient
Freshly ground pepper, to taste Ask a question about this ingredient
Preheat the oven to 375 degrees Fahrenheit. Wrap the beets tightly in a foil packet, then roast the beets in the packet in a shallow baking dish just until tender when pierced with a knife (about 35 – 40 minutes). Allow them to cool, then peel and cut each into 8 pieces. Do this by cutting in half lengthwise (North Pole to South Pole), the cut each of the halves in half lengthwise, then cut each quarter in half crosswise. Or you can cut the beets into smaller dice, if they're large.
Ask a question about this stepMeanwhile, thoroughly wash and coarsely chop the beet greens and set aside. If the stems are thick, cut and chop them separately, as it takes longer for them to cook.
Ask a question about this stepIn a large skillet with a cover, sauté the onion over medium heat in one tablespoon of the oil, with the bay leaves and a small pinch of salt, for about two minutes.
Ask a question about this stepAdd the chopped cabbage and butter or additional oil and continue to cook, stirring, for another 2 – 3 minutes. Add the garlic and ¼ cup of the stock, stir well, and cover.
Ask a question about this stepTurn the heat down to medium low and cook, covered, for about fifteen minutes, shaking the pan occasionally. (If it feels like the vegetables are drying out, check and add a few tablespoons of water, if they are. Otherwise, don’t remove the lid.)
Ask a question about this stepRemove the hard stems from the chard and cut the stems into ½ inch pieces. Put them in the pan with the onions and cabbage, along with the stems from the beet greens. Stir well, cover and cook for three or four minutes.
Ask a question about this stepLift the lid, then add the beet greens. (If your beet greens seems a bit tough, add them at the same time that you add the chard and beet stems.)
Ask a question about this stepCoarsely chop the chard leaves and add to the pan with the remaining chicken stock and another small pinch of salt. Stir well. Cover and cook for 5 minutes.
Ask a question about this stepAdd the diced beets, the dill or mint, if using, and the parsley and stir well. Cook over medium heat, continuing to stir, until most of the liquid has evaporated.
Ask a question about this stepAdd the remaining tablespoon of olive oil and the vinegar and toss well to combine.
Ask a question about this stepAllow to sit for at least ½ hour before serving. Immediately before serving, remove the bay leaves, add the lemon juice and zest, and toss to combine. Test for salt, correct if necessary, and add pepper to taste.
Ask a question about this stepServe at room temperature, or warm, to taste. I usually pass a cruet of vinegar with dishes like this, for those --- like me --who like such dishes a bit sharper.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepN.B. It’s even better if you let this sit for 4 to 6 hours before eating.
Ask a question about this stepAlso, don't worry if the cabbage, after its initial cooking, looks a bit pale and blue. That just happens when red cabbage meets water. It will brighten right up once it's joined by the beets and red chard. ;o)
Ask a question about this stepthis looks wonderful! bright, hearty, and delicious!
This is great, I could eat beets every day. Wonderful mix of flavors.
I love the simple seasonings, and the fact that these ingredients are almost always in my fridge. Thanks, AJ!
Thanks, Bevi. Actually, I keep asking myself if it needs some herbs, other than parsley and bay leaf, and I always cconclude that there is so much flavor in the braised cabbage, greens and beets, that the usual aromatics and parsley are sufficient. A flavorful stock does make a difference, though. I do hope you try this! Doing errands in a cold rain last night, I was thinking about making this into soup, with a good Russian black bread (recipe to be posted before too long . . . I have developed one with a surprise ingredient, so stay tuned.) ;o)
Love the color, AJ!
Thanks! Mr T thinks this recipe should be called "Red over Green." He really, really likes this dish. I'm thinking about making it into soup next time, with some salty pork product included, most likely. ;o)
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Love this, AJ!