Cook The Book: Stewed Beets With Beet Greens And Ginger

• 2 large beets with their green tops (about 1 pound total)
• 2 tablespoons canola oil
• 1 teaspoons black or yellow mustard seeds
• 6 to 8 medium-sized to large fresh curry leaves
• 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
• 1 teaspoon coarse kosher or sea salt
• 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)

1. Separate the greens from the beet bulbs (you can cut them off or twist, yank, and tear them away-whatever your state of mind). Rinse the greens under cold running water and shake off the excess water. Arrange the greens in a stack on the cutting board and slice the bunch into thin shreds-including the deep red, juicy stalks, Transfer them into a small bowl. Trim off and discard both ends of each beet bulb. Peel them with a vegetable peeler, and rinse then under running water. Cut the bulbs into 1-inch cubes.
2. Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the beets, curry leaves, and chiles. Stir-fry to coat the red beets with the mustard seeds, 1 to 2 minutes. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the beets are braised, 10 to 15 minutes. (The beets will sweat, releasing some liquid, in which they will cook.)
3. Add the beet greens, salt, ginger, and 1 cup water. Once the blood-red curry comes to a boil, cover the pan and simmer, stirring occasionally, until the beets have absorbed most of the liquid and are tender when tested (or more appropriately, tasted), 25 to 30 minutes. Then serve.

beets with their, canola oil, black, curry, fresh thai, coarse kosher, ginger

Taken from www.seriouseats.com/recipes/2009/07/stewed-beets-with-beet-greens-ginger-indian-curry-recipe.html (may not work)