o a boil. Add the beet greens, and cook uncovered until tender
inute. Stir in spinach and beet greens, partially cover the pan, then
nd toss to mix. Stir beet greens and stems, soy sauce, sesame
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.
kins on, and remove the greens. Rinse greens, removing any large stems
egrees C).
Wash chopped beet greens and drain well.
Roll
owl of ice water. Strip beet greens, turnip greens, and kale from their
Wash and dry beet roots and greens. Shred greens to measure 2 cups and
need to remove the beet green stalks unless they are
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.
For the greens: If the greens are really big leaves, roughly
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.
lace beet tops and stems on a flat work surface. Cut greens
alt to taste and the greens. Blanch for two minutes, and transfer
- 4 minutes.
Add beet greens and roasted beets (if using
ube. Add beet and beet leaves and cook until beet and beet greens are tender