Beet Greens Recipes

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.

HOW TO COOK BEET GREENS

Steps:

• Trim the beet greens from the beets. Leave a good inch of stem attached to the beets because that's best for roasting beets (it stops the beets from bleeding red as much if you don't actually cut into their flesh). Set beets aside for another use.
• Cut the stems and leave into 2 inch pieces. Put the pieces into a colander and rinse them really well. Often there is a lot of sandy, grainy dirt on the stems and leaves and you want to get rid of that.
• Put about an inch of water into a medium sauce pan and bring it to a boil.
• Add about 1/2 teaspoon of salt and stir it in.
• Add your stems and leaves to the sauce pan.
• Bring back to a boil over high heat and then stir and reduce to a simmer. Cook for 3-5 minutes until a stem is very soft when pierced with a fork.
• Drain the beet greens. Be sure to use a clean colander. You don't want the dirt from before to end up on your cooked greens.
• Return the beet greens and stems to the sauce pan or a serving dish and add about 1/2 tablespoon of butter. Stir and taste. Add salt if desired.

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.

BEETS AND GREENS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
• Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.

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.

SAUTEED BEET GREENS

Steps:

• 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.

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.)

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.