he skins on. Remove the greens close to the roots, take
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.
Place the beet and greens in a blender or food
iscard the thick vein. Add greens to a pot of boiling
s this protion of the beet can trap soil and grit
ater.
Meanwhile, clean the beet greens with the stems; add to
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
hin portion of the young beet root and discard.
Wash
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
inutes to wilt; chard or beet greens need to steam 3 to
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.
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.
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.
and the chard(or other greens).
Add 2 cups stock