Spicy Beet Tops

This is the first week of the Food Network Chef's Cooking Challenge, hosted by Sarah at I Blame My Mother. The chef featured this week is Aaron McCargo Jr. After searching his recipes for one that suited us, I found this one, for spicy swiss chard. I didn't grow swiss chard this year, but I did grow beets, and I use the tops in many dishes in place of spinach and/or swiss chard. I decided to follow his directions but replace the swiss chard with beet tops. We really loved this recipe, perhaps even better than my other favourite way to fix beet tops. I will definitely be doing this again (but not this year, because this was the last of the beet tops).

Spicy Beet Tops (OR Swiss Chard) - from Aaron McCargo Jr
2 T olive oil
2 cloves garlic, minced
Pinch of red pepper flakes (I really used a pinch, next time I might use a bit bigger of a pinch - they weren't very spicy)
1 bunch beet tops, stems removed, sliced into thin strips
Splash of white wine
1 T sugar
Salt

1. Place oil, red pepper flakes and garlic in a large frying pan and cook over high heat until the garlic until golden brown.


2. Add chard and toss quickly.

3. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted.

4. Add the sugar, season with salt and serve.

Makes 2 servings.

Come back next week and see which recipe I choose from Aida Mollenkamp.