A Mess o' Greens (and Reds and Purples)

Everything in this dish is tasty eaten raw but I grew up in the American South and was having a nostalgic hankering for a mess o' greens so I made this:



Ingredients:

olive oil
minced garlic (jarred or fresh)
beet tops
brussels sprouts
red cabbage
sea salt
balsamic vinegar

Saute two teaspoons (one clove) of minced garlic in olive oil. Cut the tops off three beets, leaving about an inch and a half of stem on the roots. Wash and cut into approximately one-inch pieces. Add to the skillet.

Alternate between stirring the beet tops and prepping five brussels sprouts by cutting the bottoms off them and peeling the leaves apart. When all sprouts are separated, add them to the skillet.

Alternate between stirring the skillet and prepping the red cabbage. Slice off about 1/5 to 1/4 of the cabbage head and chop coarsely. Add to the skillet. Add a little sea salt to taste. Stir until done.

The trick to cooking brussels sprouts (whether steaming, boiling, or sauteing) and not having them smell awful is to cook them for only five minutes or less so try to set your timing accordingly.

Season with a little balsamic vinegar. Serve hot.