Use Your Greens!

So I went to Whole Foods the other day and got a bunch of organic beets with their HUGE greens for $2.49. I consider this pretty good since the non-organic beets at the farmers market on 116th & Broadway are more expensive, and have no greens.

A note: Anytime something is being sold by the BUNCH, scope out the pile to get the BEST bunch! This depends on the crop; for example, smaller parsnips are nicer and lack the hard core of large parsnips; size isn't everything!
I got a bunch with three medium beets because I'm living aloney and want small portions.

Beet greens are high in magnesium and other things Google will list for you.

Now take a big breath and think to yourself: It may be unfamiliar, it may seem suspicious, even downright BIZARRE, but eating non-standard greens is actually OKAY! In fact, it is downright TASTY!

In fact, I, who bought the greens, and I, former Garden Club President for three years, was even hesitant, but the succulent, slightly sweet taste won me over.

BEET GREENS WITH ONIONS & CORN
A nice variation on the ol' greens & bacon dish. The corn adds a cheery color to the dark greens, and the stalks give the onions an interesting red tint.
This recipe is kinda long, but it really only takes 10-15 minutes.
Using SCISSORS makes it faster!

=Ingredients=
Greens of three beets, including the stalks!
1 M onion, chopped (you can use 1/2 but I hate storing stinky onions)
1-2 T bacon grease (still from the cornbread)
1/2 can corn (leftovers from the shepherd's pie)
(Optional: 2 eggs, beaten)

=Instructions=
1) Preparing the greens:
-Cut off the red stalks and put leaves & stalks in a mixing bowl/sink; cover with water and turn them over and over with your hands (think washing machine) to get the sand & dirt off.
-Let soak a few minutes, then swish around a bit more; rinse lightly under the faucet & place in a large mixing bowl.
(GRAY WATER: You can use the rinsing water for potted plants or your garden!)

2) Steam/Stir-frying:
-Chop the onion and throw into a small pot or deep frying pan/wok. Heat on low until onions start to sizzle; add 1-2 T of bacon grease and mix with spatula to combine.
-While the onions gently cook, cut the leaves & stalks into bite-sized pieces. Stir onions every minute or so.
-When done cutting: put a handful of greens into the pot with 1/4 cup water. Turn heat to med-high so the water's evaporating. When the greens wilt a bit and make space, throw in another handful of greens. Repeat until greens are all in the pot.
-Toss with spatula every so often so the greens don't burn.
(*If you want to add some protein, you can add two beaten eggs at this point & toss more to scramble them.)

Just before the greens are totally cooked (I'd say after about 4-5 mins), remove from heat; they will continue to cook in the residual heat. Quickly transfer to a serving plate, then dump the corn into the pot & heat through real fast on med-high. Scatter the corn on top of the greens & serve!