Red wine and beet greens (or chard) complement each other. The astringency of the beet greens is tempered by the red wine. I tried this with some white wine and found it a bit too acidic for my taste. You can serve this as is, or to make a light meal, add some cooked beans or tofu at the end. A sprinkling of toasted nuts or seeds is a nice finish as well.
1 bunch beet greens, stemmed, stems and leaves kept separate; or chard
1 T vegetable oil
1/2 c chopped scallions, or chopped onion
1 t peeled, minced fresh ginger, optional
1/2 c red wine
2 T red wine vinegar; or cider vinegar
2 T maple syrup, brown rice syrup, or agave
1/4 t red pepper flakes, or to taste
salt and ground black pepper, to taste
1 c cooked beans, or other protein
1/4 c (toasted) nuts or seeds
1. Coarsely chop beet green leaves. If using the stems, chop them into 1″ or so pieces. Keep separate.
2. Heat oil in a lidded skillet. Add beet green stems, scallions and ginger, if using. Sauté for about 5 minutes.
3. Add red wine, vinegar, syrup, and red pepper flakes. Stir to combine. Add in beet green leaves. Bring to a simmer and cover (or not). Simmer for about 5 minutes, then uncover and simmer until almost all of the liquid is gone.
4. Remove from heat. Toss with salt and black pepper. Add beans, if using, and nuts, stirring to combine.