Pleasant Hill Produce was set up outside of England Acres farm store on Saturday morning and had a wide variety of produce. The owners are Heather (also my daughter’s algebra teacher at the high school!) and her husband Ben – who recently bought their farm. I’ve finally found the beets with all of the great green leaves still attached.
You see in the photo that I also picked up lima bean pods — this was my first time seeing lima beans in their original pods. It was fun for a one-time try and we ate them out of the pods; they are very sweet. But from now on I will probably buy the usual dried lima beans because you would need a ton of pods to get enough beans for a whole recipe. The pods are very tough and harder to open than other pods and, if you’re buying them by the pound, it’s expensive to pay for that much weight when most of it goes to waste.
I call these my Hungarian beet greens and, besides a tangy side dish with dinner, they make a super lunch with a nice piece of quick garlic bread.
Hungarian Beet Greens
Green leaves from 1-2 bunches (3-6) medium beets
1/2 C sour cream
1 t paprika
1/2 t wine vinegar
1/4 t garlic salt
Freshly ground black pepper
Put 1/4 cup of water into a pan with a lid. Spread the greens in the pan and cover. Stir each minute and continue steaming until wilted, 5-6 minutes. Add a little more water if the pan dries out.
Meanwhile whisk sour cream, paprika, vinegar, and garlic salt. Season with pepper. Transfer the greens to the bowl when done. Stir and serve.
