Photo and Recipe by Tod Dimmick
The earthy sweetness of the greens make an irresistible pair with the salty creaminess of the Gorgonzola butter. I took inspiration for the Gorgonzola Butter from Deborah Madison’s Fried Winter Squash with Gorgonzola Butter, which is itself a fantastic recipe.
Prep time: 15 minutes
Cook time: 15 minutes
3 tablespoons olive oil
3-4 cups beet greens, rinsed and coarsely chopped
1 clove garlic
1/4 teaspoon salt
1 tablespoon butter, softened
2 tablespoons Gorgonzola
Heat the olive oil in a skillet or saute pan over medium-low heat and cook the beet greens, stirring occasionally, for 10 minutes or until greens and stems are soft. Cover and remove from heat.
Using a mortar (or a small food processor) process first the garlic and salt, then incorporate the butter and cheese.
Distribute greens to serving plates, and top with Gorgonzola butter.
Try to allow time for the butter to begin to melt over the greens before devouring.