Stir Fried Beet Greens Recipes

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SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

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.

EASY BEET GREENS



Easy Beet Greens image

Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.

Provided by barbara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

1 bunch beet tops with stems
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
½ lemon, juiced

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.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g

STIR FRIED GREEN BEANS



Stir Fried Green Beans image

This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.

Provided by Barb G.

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
2 scallions, minced (white and green parts)
2 tablespoons dry sherry
2 tablespoons Splenda sugar substitute
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons peanut oil or 2 tablespoons canola oil
1 1/2 lbs green beans, trimmed and rinsed
2 tablespoons water

Steps:

  • Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
  • Set aside.
  • Stir- Fry: In a large skillet or wok.
  • Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
  • Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
  • Add the sauce and continue stir-frying for 5 or 6 more minutes.
  • Until the beans are tender,BUT, not over cooked.
  • Serve immediately.

Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3

STIR-FRIED RICE NOODLES WITH BEETS AND BEET GREENS



Stir-Fried Rice Noodles With Beets and Beet Greens image

I like to use golden or Chioggia beets for this stir-fry. Whatever beets you use, slice them very thin; for best results use a mandolin. Use a wok, not a pan, for stir-fried noodles as noodles will spill out of a pan. Tongs are a good tool for stirring and tossing the noodles, but a long-handled spatula will also work.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 10m

Yield Serves 4 to 5

Number Of Ingredients 17

7 ounces rice vermicelli or thin rice stick noodles
1/2 cup chicken stock or vegetable stock
1 tablespoon soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
Salt to taste
1/2 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
2 eggs
2 tablespoons peanut oil, grapeseed oil, sunflower oil or canola oil
4 small or 2 medium beets (1/2 pound), preferably golden or Chioggia beets, peeled and very thinly sliced, then cut into half-moons
2 medium-size leeks, white and light green parts only, cut in half, cleaned of sand, and thinly sliced
1 generous bunch beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped or cut in ribbons
1/2 cup chopped walnuts
1/2 to 1 cup coarsely chopped cilantro
2 teaspoons walnut oil

Steps:

  • Place noodles in a large bowl and cover with warm water. Soak for 20 - 30 minutes, until soft. Drain in a colander and using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok. Combine stock, soy sauce, rice wine or sherry, salt and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have all ingredients within reach of your wok.
  • Beat eggs in a bowl and season with a little salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok is coated with oil and add beaten eggs, swirling the wok so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Roll up or fold in half and cut into strips using the edge of your spatula or a knife. Set aside.
  • Swirl remaining oil into wok and add garlic, ginger, and pepper flakes or chile. Stir-fry no more than 10 seconds and add beets and leeks. Stir-fry 2 minutes, until beets are crisp-tender. Add greens and walnuts and stir-fry until greens wilt, about 1 minute. Add noodles and stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes, until noodles are just tender. Add cilantro and eggs and stir-fry another 30 seconds to a minute, until well combined. Remove from heat and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 14 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 7 grams, TransFat 0 grams

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

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

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

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

STIR-FRIED BEET GREENS, TOFU AND BEETS



Stir-Fried Beet Greens, Tofu and Beets image

I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 15

1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it's fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

Steps:

  • Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams

STIR-FRIED BEEF AND GREENS



Stir-Fried Beef and Greens image

This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 10

1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh ginger, minced
3 stalks celery, sliced 1/2 inch thick diagonally
2 bunches watercress
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce

Steps:

  • Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
  • Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
  • Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

STIR-FRIED BEET GREENS



Stir-Fried Beet Greens image

Number Of Ingredients 4

1 pound beet greens
2 tablespoons butter
1/4 teaspoon salt
2 dashes black pepper

Steps:

  • To stir-fry, prepare beet greens as above drain, spin, or pat dry. Cut leaves and small stalks diagonally into 1/2-inch slices, or if very small leave whole. In wok or frying pan, heat butter and vegetable oil. Add beet greens and saute for 2 to 3 minutes, stirring, until they wilt and become tender. Season with salt and pepper to taste set aside. If desired, add sliced cooked beets the last minute to reheat. Serve with a little wine vinegar or lemon juice.

Nutrition Facts : Nutritional Facts Serves

STEWED BEET GREENS



Stewed Beet Greens image

Greens and stems are sauteed with onion and garlic in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

Reserved beet stems and greens from Quick Pickled Beets, or use stems and greens from 6 beets
2 tablespoons olive oil
1 small onion, coarsely chopped
2 garlic cloves, thinly sliced
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Steps:

  • Thinly slice beet stems to yield 3 cups; rinse well, and drain. Coarsely chop beet greens; rinse well, and drain. Set stems and greens aside.
  • Heat oil in a large saute pan over medium heat. Add onion; cook, stirring often, until translucent and tender, about 5 minutes. Add garlic; cook 1 minute.
  • Raise heat to medium-high. Add beet stems; cook, stirring, until beginning to soften, about 5 minutes. Add greens, and cook until wilted but still bright green, about 5 minutes. Remove from heat; season with salt and pepper. Stir in lemon juice, and serve.

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