Mean Greens

Photo by Cynthia

Tonight's dinner was actually inspired by two leftovers. We had the beet greens from the recent attempt at the beet galette, and we still had some of Cynthia's Jade Soup.

First, though, are the simple, seared halibut steaks seasoned with salt, pepper and smoked paprika. They are topped with a chiffonade of quick-sauteed beet greens that are goosed with a touch of citrus.

I sometimes add a bit of a crushed vitamin C tablet if I want to add some citrus acid with out making everything taste like lemon or lime. I have read that citric acid is sometimes sold in the kosher section as "sour salt," but I have yet to find it. I just started using "Fruit Fresh," which is a mixture of citric and ascorbic acid, sold with the canning products. It works well, but has some additives. Use sparingly; a little goes a long way.

I poured some of Cynthia's lima and green bean soup into a blender with some mint, basil, parsley and olive oil. On the plate it was paired with a sauce of pureed roasted red and yellow peppers.

On the side was an amuse-bouche of celery root-fennel chowder. Diced celeriac and fennel were roasted for about thirty minutes, then simmered in a blend of beef and chicken stock, strained, and served with a kiss of lemon.

The surprise, though, was the beet greens; tender and pungent, but not bitter, they have a unique taste all their own.