nd toss to mix. Stir beet greens and stems, soy sauce, sesame
o a boil. Add the beet greens, and cook uncovered until tender
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.
Preheat a griddle over medium heat.
Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.
Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.
Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.
inute. Stir in spinach and beet greens, partially cover the pan, then
lace beet tops and stems on a flat work surface. Cut greens
kins on, and remove the greens. Rinse greens, removing any large stems
need to remove the beet green stalks unless they are
Wash and dry beet roots and greens. Shred greens to measure 2 cups and
egrees C).
Wash chopped beet greens and drain well.
Roll
owl of ice water. Strip beet greens, turnip greens, and kale from their
Beet greens may be prepared in the same ways that you prepare spinach or Swiss chard, but they must be young and small to be tasty.
Try cooking the greens in boiling salted water for 5 to 8 minutes.
Drain, chop and add the butter or margarine.
Toss with a fork until butter is melted.
Add the horseradish and lemon juice; mix well.
Season with salt and pepper.
Serves 4.
Wash and chop the beet greens, removing the stems.
Halve the mushrooms, and wipe off any dirt.
Heat the olive oil in a deep pot over medium-high heat, and then add the beet greens and garlic. Saute for one minute.
Chop and add the green onions and cilantro.
Add the Soy Sauce (I usually use low sodium) and Mirin, and stir,.
Add the mushrooms, saute for 2 minutes.
Put a lid on the pot, and allow everything to steam for 2-3 minutes, until the mushrooms release their liquid and are tender & juicy.
Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.
Heat beet greens, figs, and Riesling wine in a large skillet over medium heat until nearly softened, about 7 minutes, stirring often.
Stir spinach, garlic, and butter into the beet greens mixture. Reduce heat to medium-low; cook and stir until spinach is wilted, about 3 minutes. Season with salt.
Sprinkle Parmesan cheese atop vegetables to serve.
- 4 minutes.
Add beet greens and roasted beets (if using
Spray pan [non stick pan], caramelize 1 sliced chopped onion, just until tender, no lid.
Whisk 2 eggs set aside, salt and pepper.
Wash beet greens, roll and scissor ribbons onto onion. Water still on greens gives a touch of moisture. Place lid on pan, cook on low 3 to 8 minute no stems.
Use spatula move veggies to side, spray pan.
Move veggies back evenly, pour eggs over veggies cook eggs till done. Flip or have broiler on to cook top of eggs under broiler 1 min or so.
Healthy, healthy, and so good.
Heat the oil on medium-high heat.
Saute the garlic and onion until they are translucent.
Reduce heat to medium and add the beet greens.
Stir until all the greens are wilted and heated.
Add the white wine and bacon.
Cook for another 2-3 minutes.
Serve with salt and fresh ground black pepper.