Stir-Fried Broccoli Rabe With Beets

• 1 bunch beets, with leaves
• 1 bunch broccoli rabe
• Coarse salt and freshly ground pepper to taste
• 3 tablespoons olive oil
• 1 clove garlic, minced (green part removed)

1. Preheat oven to 375 degrees.
2. Cut the leaves, with their stalks, off the beets and set them aside.
3. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
4. Trim the tough stalks from the broccoli rabe and discard.
5. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch).
6. Cut stalks off beet greens and discard.
7. Coarsely chop the leaves.
8. When the beets are cool enough to handle, peel and dice them.
9. Season them to taste with salt and pepper and keep them warm.
10. Heat oil in a skillet and stir-fry garlic for a minute.
11. Add broccoli rabe and beet greens and stir-fry until wilted.
12. Season with salt and pepper.
13. Arrange the greens on a serving dish and place the diced beets in the middle.
14. Serve immediately.

beets, broccoli rabe, salt, olive oil, clove garlic

Taken from cooking.nytimes.com/recipes/4578 (may not work)