Produce bounty: sauteed cabbage, onion and beet greens

Name: Produce bounty: sauteed cabbage, onion and beet greens
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: En
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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Main Dish

Very Easy

30 min

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

Preparation

Preparation10 min

Cook time20 min

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.