- Yield: 4 Servings
- 3 bunches beet greens, thoroughly washed
- 3 tablespoons olive oil
- 1 shallot, minced
- 3–4 garlic cloves, minced
- 2¼ teaspoons fish sauce
- 3⁄4 teaspoon honey
- 3⁄4 teaspoon rice vinegar
- 1⁄4 to 1⁄2 teaspoon chili sauce (like sriracha)
- Salt and freshly ground black pepper, to taste
How to Make It
- Make sure the beet greens are dry and trim off any thick stems. I take them down to within 1" or 2" of where the leaves start.
- Heat a very large saucepan over medium heat. You want a large surface area, so the liquid will evaporate quickly and you won’t have watery greens. When it’s hot, add the oil, shallot, and garlic along with a bit of salt to draw out the moisture. Sauté for a minute or two, until the shallots are translucent.
- Pile the beet greens on top and let them wilt for 2 minutes. While they are wilting, whisk together the fish sauce, honey, rice vinegar, and chili sauce. Pour this on top and then use tongs to rotate the greens so the raw portions get to cook down. Cook for another minute or two, until all of the greens are just wilted but still have a deep color. Taste and adjust seasoning.
- Serve immediately.