Here’s a simple recipe for when you have just a small amount of greens on hand. With their dark purple stems, beet greens add a nice bit of color and earthy flavor to this easy scramble. A dash of vinegar and zesty herbs brighten the dish. I used lemon balm—but lemon basil, lemon verbena, or thyme work well, too.
Season of Plenty
Yields 1 serving
Recipe: Egg Scramble With Summer Squash And Beet Greens
This is a great recipe for whatever summer greens you have on hand. Spinach, chard, and dandelion greens works especially well. Tougher greens like kale and collard require a longer cooking time—about 3–5 minutes instead of the minute or so it takes to cook beet greens.