Tuesday, October 19, 2010

Beets, Beet Greens, and Orange Butter Chicken

Waste not, want not, right?  I certainly learned this lesson growing up!  If there were a few mere tablespoons of a dish left at the end of dinner, my Dad would insist we wrap it up and put it in the fridge.  Once a week we'd have leftovers and I'd have to fight my brother for the couple of spoonfuls of our favorite dishes.  Don't get me wrong, it's a happy memory.  I did rather enjoy the rock, paper, scissors games to determine who got to eat the last of the tuna casserole.  So, I guess that's why I was drawn to this recipe, a recipe where you use every part of the beet.  After working hard to grow these gorgeous vegetables, it did seem a shame to throw the luscious leafy bits into the composter.  And what a shame it would have been.  The beet greens were the highlight.  (In the spirit of full disclosure, I'll let you in on a little secret: I didn't even know you could eat beet greens before seeing this recipe...)  Shh!  Don't tell anyone!  I promise.  I will never waste them again!   

Slightly adapted from Bon Appetit, November 2009
Serves 2

1 1/2 Tablespoons butter, room temperature, divided
1/2 teaspoon finely grated orange peel, divided
1 Tablespoon fresh orange juice
1 Tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 Tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
3 teaspoons Sherry wine vinegar, divided (or use balsamic vinegar)
1/3 Cup water

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl.  Season to taste with salt and freshly ground black pepper.

Heat 1/2 tablespoon oil, 1/4 teaspoon orange peel, and the orange juice in medium skillet over medium-high heat.  Sprinkle chicken breasts with salt and pepper.  Add to skillet and saute until cooked through and golden brown, 4 to 5 minutes each side.  Place one chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat.  Add shallots; stir until tender and beginning to brown, about 1 minute.  Add beet greens; toss until leaves are tender but still bright green, about 2 minutes.  Add 2 teaspoons Sherry wine vinegar; stir 30 seconds.  Season to taste with salt and freshly ground pepper.  Spoon greens alongside chicken; cover to keep warm. 

Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally.  Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute.  Add remaining 2 teaspoons vinegar; stir 30 seconds.  Season to taste with salt and pepper. 

Spoon beets onto plates.  Spoon orange butter atop chicken and serve.

Note: Be sure to season your chicken breast well.  Also, I added some orange zest while cooking which gave it a nice flavor. 

1 comment:

Terri said...

looks good, and beet greens are my favorite greens : ) Yummy! Think I will have to try your pumpkin bread pudding soon too! Wish we still lived next door to eachother so we can try all of these things together! : )


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