Maple mustard beets and greens

If you don’t know how to cook beet greens, this is the recipe for you! Truly a people pleaser, the farm crew loves these. This is a recipe I made up, so everything is to taste, you really can’t mess it up! - Kerry

• 1 bunch of beets

• 1 tbs. dijon mustard (the Appalachian maple mustard is perfect for this)

• 2 tsp. vinegar (I like Ume plum vinegar or sherry vinegar, but if you don’t have any of those fancy sorts, any type will do)

• 1 tbs. maple syrup

• slt to taste

• 1 tbs. olive oil

• 1 tbs. butter

Cut leaves from beets where they meet the beets. Toss the top of the beet into the compost. I like to peel around the top of the beet to remove any soil on the skin but don’t really worry about peeling the rest of it unless there is a an area where soil is lodging.

Wash the greens and the green stems well (they really tend to be dirty so give them a couple rinses so they won’t be gritty). Chop the stems and greens and cut the beets into matchsticks so they cook quickly.

Heat butter and oil in a frying pan on medium and add beets. Cover and cook stirring occasionally for about 5-10 minutes. Keep an eye on them and turn heat down if they start to brown at all.

Add greens and stir. Give a couple shakes of salt to sweat the greens and cover the pan Turn heat to medium low and cook until greens and beets start to soften. Keep heat low enough that moisture from the veggies are enough to cook the beets and greens. You should not need to add liquid.

Add vinegar, maple syrup and mustard and cook until veggies are soft. Add salt to taste and adjust sauce if you would like it sweeter or more acidic.