1 of 365 Veggies to Choose from

Did you know that Indians recognize 365 different types of vegetables? I think I'd be lucky to name 100 off the top of my head. Anyone trying to stick to a healthy diet would be happy with a wider variety of vegetables to choose from, but our nutrient-rich vegetable friends are especially helpful to people with food allergies, since there are fewer potential allergens in this food group than some others.

So, I've been exploring vegetables outside of my usual cooking routine to try to give my recipes a little extra variety. A few weeks back, I blogged about buying really great beet greens at the farmers market. I did cook them, and they were great. They had more beet flavor than I was expecting, but still not as much as the root has. I loved the purple color of the dish when it was done! Here's how I cooked them:

Sauteed Beet Greens
greens from 6-8 beets, (about 4 cups)
1 onion, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
8-10 green olives, sliced

Directions:
Prepare greens by removing the stems, rinsing them thoroughly, and cutting or tearing them into pieces (about 3" X 3" max).

Heat oil in the wok over medium high heat. Add the garlic and cook for 1 minute. Add the beet greens and cook for a few more minutes, until they start to wilt. Add green olives and cook one minute more. Add salt and pepper to taste and serve.