Recipes For Beet Greens

EASY BEET GREENS

Steps:

• Wash beet greens and drain. Chop stems and leaves separately.
• Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

SIMPLE AND DELICIOUS BEET GREENS

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.

SAUTEED BEET GREENS

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.

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL

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.

SAUTEED BEET GREENS

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.

BEET GREENS WITH BACON AND BALSAMIC VINEGAR

Steps:

• In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
• Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
• Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
• Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
• Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
• Transfer to serving bowl and offer additional balsamic at the table, if desired.

BEET GREENS WITH BACON AND ONION

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.