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4
servingsMedium
By Fred Plotkin
Published 1997
Bietole, or beet greens, are a delicious and essential vegetable in Liguria, and they figure prominently in other regional Italian kitchens as well. This particular dish is easy to prepare and immensely pleasing to the palate.
Set a large pot of cold water to boil, first adding a generous pinch of sea salt. In a skillet, heat the ground meat gently for a minute and then add the garlic and the onion. Turn up the heat slightly and sauté more vigorously until the meat gives off some juice and the onion becomes slightly transparent. Then remove the pan from the heat. Wash the beet greens carefully and select the largest,
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