Moroccan Beet Greens
PAIRS WITH: 312 Urban Wheat Ale
Serves 2

  • 3 bunches beet greens, red stems removed
  • 2 tablespoons olive oil for cooking
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 pinch salt
  • 1/4 piece preserved lemon
  • 1 tablespoon good olive oil
  • 1 pinch crushed pepper flakes (or chili powder, or paprika if you don't like spice)
  • 2 pieces cloves of garlic grated
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley

Wash the greens well and leave them in a bowl full of cold clean water.

Gently heat up 2 tablespoons of olive oil in a sauce pan. When it is just warm, add the grated garlic, cumin, and paprika. If the oil is too, hot they will fry and burn. What we want is just a little reaction to the heat.

Immediately remove the greens from the water, without draining. Place them on a chopping board, and chop them coarsely, then add them to the pan. Turn the heat to medium and give everything one good stir to coat the greens with the spices.

Cover tightly, and turn down the heat. Let it simmer for 5 minutes. You might want to check on it once before the end to make sure it doesn't burn. If you're worried it will burn, just add a little water.

Meanwhile, take a quarter of a preserved lemon (do not wash it), and cut it into 1/4-inch cubes. Set aside a couple for decoration. Uncover the cooking pan and add the preserved lemon cubes and the chopped cilantro and parsley. Stir everything together. Cover and let it cook for 5 more minutes, then remove from the heat.

When serving, drizzle about one tablespoon of a good olive oil over the greens. Garnish with the preserved lemon cubes you reserved, and sprinkle on the chili pepper powder.

This goes so well with a fried egg. It is usually eaten with bread. Bon Appètit!