Ever wondered what to do with the leaves when you buy fresh beets. Surely there should be something to do with all that greenery. There is if the greens are fresh, whole and healthy looking. Discard them if they’re dog-eared and mottled.

You can simply cut out the tough middle stem, steam them and serve them like collards, kale or mustard greens, though they are much more tender and delicate.

Or you can make them into this terrific Asian soup.

What you need:

Discard the tough center stalk from about 2 cups of fresh beet greens and chop beet greens into bite-size pieces,

1 large onion, finely diced

3 Tsp sesame seed oil (1 in reserve)

2 Tsp balsamic vinegar or/alternative 2 Tsp mirin (Japanese wine vinegar)

1 Tsp light soy sauce

1 Tsp toasted sesame seeds

6 cups chicken stock (canned or from bouillon cubes)

S&P to taste

In a large, deep sauce pan that will hold easily contain the chicken stock, heat 2 Tsp of sesame seed and sauté the onions until light brown.

Raise heat and add beet greens, toss, cook until wilted.

Add stock, vinegar and soy sauce.

Bring to a boil and immediately, remove pan from heat.

Heat a dry sauté pan until medium hot. Sprinkle sesame seeds into pan, toss until lightly browned.

Stir reserved sesame oil into soup, sprinkle with sesame seeds and serve.

Salt and pepper to taste.

Easy, simple and elegant.

Till next time.

Melkam Megeb. Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā