The part that took the longest?  Washing the beet greens – those suckers are muddy! All I did for lunch was shred some pre-cooked sous vide chicken breast, nuke some leftover garlic cauliflower mashed potatoes, and saute in lard some beet greens with a diced shallot.  

Whenever  I get turnips or beets in my CSA box, the attached newsletter always tells me to eat the turnip/beet greens first because they go bad quickly.   Normally, the quantity is too small to make a dinner side for the family so I end up tossing the wilted greens at the end of the week.  However, when you’re just serving one person, the size is perfect!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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