I know I’ve said it countless times already, but I was reminded yet again of how sometimes the simplest preparations are the most amazing. In particular, for whatever reason, I tend to shrink away steamed vegetables. Steaming somehow doesn’t have the same subtle allure of simmering, or the sizzle of sautéing. Perhaps, also, I am scarred by too many mushy, unappealing, bitter pots of steamed zucchini in my childhood. But then, every so often, I come across a pan of steamed veggies that blows my expectations out of the water and finds me drinking the juices straight out of the pan. Like the beets my older brother contributed to tonight’s meal, straight out of the genius of his own mind, which I have’t been able to stop thinking about since. Of all the classic, elegant, zany, international, and novel ways I have cooked beets and chard, this may well upstage them all.
Skillet-Steamed Beets & Greens
About 1 tablespoon each of butter and coconut oil (or all coconut oil if you prefer)
3 beets, peeled and sliced, along with coarsely chopped stems and leaves
1 bunch chard, coarsely chopped
About 1/4 cup water
Place butter and/or coconut oil at the bottom of pan, then top with beets and greens, pour water over the pan, and cover. Cook on medium-low heat for 15-20 minutes, until beets are fork-tender, flipping around the vegetables after about 10 minutes to ensure more even cooking. Yep, that’s all there is to it. Doesn’t need salt or fancy spices. Doesn’t get much simpler, hands-off, and scrumptious than this! Wow!