Stir-Fried Beet Greens with Ginger and Green Chiles
Source: Madhur Jaffrey's World Vegetarian
Servings: 3

In the Delhi region, many greens are cooked with this simple seasoning of fresh ginger and chiles. If the beet greens are young and small, you may leave them whole. They will also cook much faster. The leaves I used here were large and mature, so they needed to be cut into fine ribbons. The came off 3 bunches of large beets.

3 tablespoons peanut or canola oil
1 fresh hot green chile -- cut into long fine slivers
3 slices fresh ginger -- cut into long fine slivers
1 pound beet greens -- (no stems) cut crosswise into fine ribbons
1/3 teaspoon salt -- (or to taste)

Put the oil in a large pan and set over medium-high heat. When hot, put in the chile and ginger. Stir a few times and put in the beet greens. Stir a few times and then cover the pan. Turn the heat down to low and cook until the leaves have wilted. Add the salt and stir a few times. Add 4 tablespoons of water, bring to boil, simmer, and cover. Cook on low heat for about 30 minutes or until the greens are tender. Stir every now and then during this period.