Greens with Yogurt


This recipe comes from a Culinate.com article that appeared in July. Though all the recipes in the article looked good, this one really caught my eye. Try marinating some tofu with olive oil, lemon and garlic and sauteing along with the greens. To make Greek-style yogurt out of the Butterworks, spoon yogurt into a strainer lined with a coffee filter. Cover with plastic wrap or a kitchen towel and refrigerate for 2 hours. The whey will drain out, leaving a yogurt cheese that comes close to a Greek yogurt.

1 lb. beet greens or chard, trimmed and washed
1 1/2 TB olive oil
1 large clove garlic, peeled
1 tsp. lemon juice
1/2 cup Greek yogurt
1 1/2 TB unsalted butter
1 small red onion, chopped, approximately 1 cup
salt to taste

Bring a large pot of water to boil. Salt the water generously and boil the greens until tender. Drain and shock the greens in ice water, then drain again. Pound the garlic to a paste in a mortar. Add the lemon juice and let sit 5 minutes. Stir in the yogurt.

Heat olive oil in a large skillet over medium heat. Add the greens and cook, stirring, for about 5 minutes. Season to taste with salt and transfer to a serving platter; set skillet aside. Spoon the yogurt like a sauce over the hot greens. Heat the butter in the same skillet and cook the onions over high heat, stirring, until brown and crisp at the edges. Season with salt and spoon the onions over the yogurt.

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