To minimize waste at his East Hollywood restaurant, Aric Attebery, chef and owner of Fountain Grains & Greens, likes to cook beet greens. The leaves of the root vegetable are often discarded, but when cooked they make an excellent side dish or component for a grain bowl or salad.
Beet greens can often be found at the local farmers market – especially later in the day – as customers request that the greens and stems be removed from their beet bunches.
“They just have boxes of greens that they throw in the compost or throw away, and a lot of times they just give it to you,” Attebery says. “I asked Alex Weiser and Tomei Farms about it and they said, 'Thank you so much for using these because no one uses them, but they're awesome.' Anything you would use, like chard or spinach…these are just as delicious.”
At Fountain Grains & Greens, Attebery likes to grill his beet greens over a Thai charcoal called thaan, just long enough to get a char, but they also sear well in a hot pan. This green adds a smoky, textured note to any dish, but also tastes great on its own.
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