Produce bounty: sauteed cabbage, onion and beet greens

Ingredients

• 2 Tablespoons Olive Oil - divided
• 1 Bunch Beet Greens and Stems - cleaned, stems and leaves separated
• 1 Medium Onion - large dice
• 1/4 Small/Medium Cabbage (about 1 1/2 cups) - thinly sliced
• 1/4 Cup Water
• Salt and Freshly Ground Pepper - to taste

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Preparation

• Clean the beet greens and stems thoroughly in cold water. Remove the leaves from the stems; coarsely cut the stems into 1-inch pieces and set aside.
• Roughly chop the beet greens and set aside. Use a non-stick skillet and heat the olive oil over medium heat until it shimmers.
• Add in the diced onions and saute until the onions turn light golden - about 8 minutes. Don't burn the onions, lower the heat if necessary. Add in the beet stems and saute for 2 minutes.
• Next, add in the remaining tablespoon of olive oil, the thinly sliced cabbage and the 1/4 cup of water. If you reduced the heat to low, raise it to medium-high, stirring to combine all the ingredients.
• Saute this vegetable mixture until the cabbage and beet stems are tender - about 5 to 8 minutes and the water is mostly evaporated; season with a pinch or two of salt and pepper.
• Meanwhile, bring a small pot of salted water to boil and blanch the beet greens for 1 minute. When the beet greens are bright green, drain them and add the blanched greens to the onion/cabbage saute. Taste and adjust your seasonings, adding more salt and freshly ground pepper as needed.
• Serve hot over smashed new potatoes.