Member Susan Brazer suggests this dish – delicious and simple!
1 large bunch beet greens, about 3/4 lb
half to whole hot green pepper, about 2-3 inches long
1 inch piece fresh ginger root
1 tbsp oil, peanut or vegetable
4 tbsp water
salt
Wash greens thoroughly and shake but do not dry. Remove stems and keep leaves whole or cut into thin ribbons.
Slice pepper in half and remove stem, seeds and white pith. Mince finely to make about 2-3 teaspoons.
Peel ginger and slice very thinly. Stack slices together and cut into small matchsticks.
In a large, nonstick pan, heat oil over medium-high heat until hot but not smoking. Add ginger and hot pepper. Stir-fry for about a minute. Add beet greens and heat and stir until wilted. If no liquid remains in the pan, add a tablespoon or two of water; cover pan. Steam for a few more minutes until greens are tender. Remove lid and stir to evaporate liquid, watching carefully so that greens do not burn. Season with salt, if desired.
Adapted from Madhur Jaffrey's World Vegetarian.