Day 25: Steamed Cod, Beet Greens and Potatoes

13 Feb

I don’t remember my Granny making beets when I was little, but utilizing the entire ingredient is what she was all about. And beet greens are a great example. You buy your bunch of beets. You can tell by the lush, healthy-looking, un-slimey leaves that the beets are still young and haven’t spent the last decade in a crate somewhere in the back of the store. You take em home, cook the beets and then save the greens. Be sure to thoroughly wash off the greens as they’re usually heavily coated in sand and dirt. Dry the greens and separate the leaves from the stems. This may seem unnecessary and finicky, but if you cook them all together, the leaves can burn or overcook before the stems are cooked through.

Remember to separate the stems and leaves of the beet greens

I tend to buy a mix of yellow and red beets, and some rainbow ones if available. One of the fun things about this is that the stems of the greens match the color of the beets, so golden beets have yellow stems. As you can see from the photo below, a mixture of red and yellow beet greens makes for a more colorful dish, with splashes of crimson and gold. In this cod dish, which is light on washing up since it’s made in one pot, the beet greens are the foundation of the dish. It’s also a fairly healthy main course, and contains little cooking fat. Best of all, it only takes about half an hour, including prep time, so if you’re having a busy day you can still throw it together when you get home. If you don’t have one already, this dish from All-Clad is awesome – oven-proof, a great size for this dish, and perfect in terms of heat distribution throughout the pot. In other words, it doesn’t really have noticeable hotspots so things cook evenly. They’re a tad pricey but basically you’ll never need to buy another pot. You could use any old sauté pan that’s about 2-inches deep and has a lid.

Steamed Cod, Beet Greens and Potatoes

1 Serving

2 to 3 tablespoons drippings
2 medium potatoes, thin-skinned such as Yukon Golds, cut into discs
2 cloves garlic, thinly sliced
Greens from 2 bunches beets, separated into stems and leaves, both chopped
1 cup vegetable broth or water
1 fillet cod

Heat the drippings in a sauté pan that’s about 2 inches deep until the drippings are hot. Add the potatoes and brown on one side. Flip the potatoes and brown on the other side. Reduce the heat and add the garlic. When it becomes translucent, add the beet green stems and sweat. Add the leaves of the beet greens after 5 minutes, then add the vegetable broth or water. Cook until the potatoes are cooked through, about 10 minutes. Season the cod with the salt and put it on top of the bed of potatoes and beet greens. Cover the pot and steam until the cod is just beginning to flake around the edges, about 5 minutes. If you prefer, you can also finish this dish on the oven after you’ve added the broth. Serve the cod on the bed of beet greens and potatoes.


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