How could we sharpen the preparation and presentation of beet greens? I cut the greens into little rounds. With the trimming done, we made a light brine flavored with garlic, salt and red pepper flakes and then soaked the greens for five minutes. We removed them and then vacuum sealed the rounds while they were still damp. The vacuum sealing infused the flavors into the greens and compressed the vegetable so that it took on a cooked appearance while remaining essentially raw.
The rounds of beet greens are full of flavor and now may be integrated into a dish at the last moment to retain their bright, crisp and clean flavors. Sometimes it takes the suggestion of a stranger for an idea to take root.