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I first tasted Moroccan Beet Greens – Selka in Israel back in the 1970’s. It was heavy like immediately. And yet, I’ve only actually made them a few times, whereas I make Barba or Moroccan Beet Salad every week for Shabbat. Unfortunately, where I shop (and I usually go back and forth between 4 stores) either the greens are missing entirely from the whole fresh beets or they are so wilted that they are only good for compost.

However, when my husband stopped at the market on our way back from one of our long walks, I was excited to see fresh, beautiful beet greens attached to the beets that I wanted to buy for roasting. Like other greens – Swiss Chard, Spinach, Collards, Kale – they are best sautéed in a little oil and with lots of garlic.

Moroccan Beet Greens kick things up just a notch, as you will find with most Moroccan food. I like my greens just ever so slightly crunchy and on the tart side. However, if you prefer a softer green, just sauté them a bit longer.

Do these greens make the most beautiful presentation? Probably not. However, they are delicious and are higher in iron than spinach, while also being rich in Vitamins C and K, anti-oxidants, magnesium and potassium.

So if you are fortunate enough to shop where beet greens are fresh, buy them and make this delightful and easy salad. Just a quick note: beets are grown in sandy soil, so wash the greens very well and spin them dry.

Moroccan Beet Greens – Selka

Yield: About 2 cups of salad (Can be doubled)

Recipe

Ingredients

1 large bunch of fresh beet greens, washed very well, dried and cut into about 3″ pieces (A salad spinner is great for drying, if you have one.)

1 to 2 Tablespoons EVOO, Avocado or other neutral oil

3 large cloves of garlic, minced

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon Aleppo or freshly cracked black pepper

1/4 teaspoon ground sumac

lemon wedges

Directions

Mix the cumin, paprika, salt, sumac and pepper together in a small dish

Heat oil in a large sauté pan with a tight-fitting lid. Add the garlic and watching carefully, sauté just until it barely begins to brown.

Add half of the beet greens and half of the spice mixture and mix through with the garlic. Then add the remainder of the greens and spice mixture. Cover the pan tightly and simmer for about 10 minutes, giving it a stir through once. If the pan seems dry add a tablespoon of water. However, if your pan lid is tightly fitting, you most likely will not need this.

After stirring everything through, re-cover the pan and cook for about 10 minutes more. Again giving it a stir about halfway through. Check if the stems are a desired softness.

Place in a serving dish and garnish with lemon wedges which can be squeezed over the top just before serving.