Tonight was steamed savoy, rice and roasted beets. The savoy was cooked the same way all the other greens have been steamed this week, with celery, onion and garlic.
The beets were tossed in olive oil salt and pepper and baked at 400 degrees for about 30 min and when they came out of the oven had the juice of half an orange squeezed over them. The husband ate the other half of the orange.
The rice was leftovers from earlier and I just sprinkled it with water and reheated it.
The savoy was another purple green. We had several of those this week from the co-op. I do think I need to come up with a new way to flavor the greens when I cook them. We do seem to like the texture of steamed greens over the sauteed, but they do start to taste alike when they have the same seasoning all the time. I wonder if just salt and lemon would go over well next time.
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