Look!! Until yesterday, I had no idea that beet leaves were a) a thing or b) edible, but as it turns out, they are both of these! Jonathan and I noticed right away that they looked exactly like rainbow chard, and after some Googling on the part of my favorite action figure expert, we learned that they can be used almost interchangeably.
All we did to cook these was sauté 2 diced cloves of garlic in a small amount of butter until softened and then throw in the leaves and cook those until softened. YUM!
Beet leaves are tougher and so take a bit longer to cook. They have a slightly more bitter taste than chard, but it's not too noticeable. A huge bonus is that they turn everything else in the pan pink! We made them with some scrambled eggs for breakfast and even those turned pink where they touched the leaves. It would be fun to make an egg-white scramble with sautéed beet leaves for Valentine's Day... an entirely pink breakfast!
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