The leaves take less time to cook than the stems, so to finish, add Tony Chachere's seasoned salt and a dash or two of hot sauce to taste:

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Here's the aromatics softened, then the beet stems added and the lid on. From here on the lid will be on most of the time.

Lots of great recipes start with fat and aromatics. Here are my onion, scallion, and garlic whole then prepped and the butter in a dollop of olive oil:

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well, lets' do some foodie stuff: beet greens and stems. you cut the stems from the leave because they take longer to cook . here are mine after separating and washing:

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oh and related social media move: Dr Jordan Peterson is on Telegram

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