SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
SAUTEED BEET GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
BEET GREENS
Steps:
- Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside. In a large skillet or 3-qt saucepan, heat oil and add cumin seeds, sautéing until fragrant. Add onions, cooking over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in bouillon, sugar and red pepper. Bring mixture to a boil. Add the greens, reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
BEET GREENS WITH BACON AND ONION
Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.
Provided by MadCatKim
Categories Greens
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 150.8, Fat 11.2, SaturatedFat 2, Cholesterol 5.6, Sodium 207.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2, Protein 3.3
SAUTEED BEET GREENS
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature earthy sweetness to boast about, their greens carry a more neutral taste-making them the perfect blank canvas for any of the three delicious flavor profiles below.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
- Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
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