To steam, wash beet greens thoroughly, discarding any that are dried or have thick stalks. Chop theleaves and petioles to the desired length using a kitchen knife. Add about 1/2 teaspoon of salt and stir it in. Cover the pan, reduce the heat to medium-low, and steam them for about 15 to 25 minutes, or until they are tender. Steaming is an easy and relatively quick way to prepare vegetables such as carrots, Brussels … Beets are a root vegetable with both the root portion and the leaves being used for food. You saved Simple and Delicious Beet Greens to your. They can be steamed, sauteed, braised, roasted and stewed in all sorts of recipes. Beet greens have become a favorite side dish of mine. Discard any yellow/brown leaves. Add some salt while their still warm to bring out the flavor. I think this would be equally delicious with any kind of green - chard, kale, etc. I just saute in olive oil in a big skillet and skip the blanching part to save washing a pan. Beets greens feature very broad leaves akin to swiss chard, with long and sometimes broad, thick petioles. Cover and simmer 4-7 minutes or until fork … Chop the beet stems in a food processor and transfer it into a large mixing bowl. Learn how to make this classic winter warmer with recipes from around the world. Heart disease, including heart attacks, heart failure and stroke, … Keep up with my latest writing, gardening, book reviews, and more. Beet and turnip greens are also used in many cooked preparations, similar to kale and mustard greens. If you cook it for 1 minute you can skip the rinse and cool step. If the beets are large, cut them in half or into quarters. Steam … Delicious is the word to describe these greens. That really kept them fresh. Film a large skillet with olive oil. Drain the beet greens. Heat the olive oil in a large skillet over medium heat. (Consider wearing gloves, as beet juice can stain your hands.) If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Good. Beet greens contain Vitamin A (Beta-Carotene) and Leutin, … I used more olive oil. Cook for 3-5 minutes until a stem is very soft when pierced with a fork. Cook garlic and onion until soft. Add comma separated list of ingredients to include in recipe. I love these! Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. So good, I'm going to have to go out and get more greens. Rinse and drain lightly. 2. The process to preserve beet greens by blanching only took about a half hour and then another hour or two to dry before being packed into bags for the freezer. The water from washing should be enough, or add about a tablespoon of water. Super good. To steam beets, place in a steamer above 2 inches water. Finished with a dash of fresh lemon. Making Beets with Cumin and Coriander Put the beets in a pan. Site by Erica McGillivray. Stir in the garlic and red pepper flakes; cook … Transfer the batter into the mixing bowl with beet … Bring to a boil over high heat and cover. Required fields are marked *. Add in beet greens and sauté for 10 minutes, or until the greens look wilted. I followed everything except I used some of the lemon juice in the greens. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Season with salt and pepper. Beets are incredibly versatile: they can be boiled, steamed, roasted, pickled, or used raw. Put the pound of beets in a small … Amount is based on available nutrient data. They have a flavor similar to kale. I added two chopped, sauteed onions (as another reviewer suggested) and also 2 cups of chopped, steamed beet greens. This was delicious - we were scraping our plates. Source: Nutrient data for this listing was provided by USDA SR-21. I put the greens in unsalted boiling water for 60 seconds. Heat a medium saute pan coated with oil over medium heat until the oil shimmers. I omitted the crushed red pepper but added two slices of sliced and chopped sweet onion in with the garlic and olive oil before adding the beet greens. Enjoy! Cook just until greens are hot; serve with lemon wedges. Usually if you catch the seller in the act of chopping off the greens as he is selling the roots to someone, you can snag the greens for free. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Instant Pot: Add 1 1/2 cup of water to the pot. Young tender beet greens can be eaten raw or preferably mixed with othergreens and veg… Trim away any tough and woody petioles. Forgetting to season the green while cooking I put kosher salt and fresh ground black pepper on the greens as I served them. The easiest way to cook beet and turnip greens is with a … Add the red pepper flakes and lemon zest and juice, and toss. Especially beets that have been stored for a while have tough, dry skins. Very good and this will be a staple in my recipes to cook. Add the olive oil. I prefer greens to be baked up crispy with olive oil and salt or seasoned salt and eaten like a chip. You want them to have been picked just as they sprout up and when they’re small/medium sized. I added more red pepper and added the juice of 1 (small) lemon as the greens were sauteing. Additional Recipes Serve raw beet greens in salad. Every week, I call my maternal grandparents, and my grandma told me about some beet greens she was cooking for dinner. My husband was a fan of this recipe. Bring a large pot of lightly salted water to a boil. https://sliverofice.com/blog/recipe-for-steamed-beet-greens Allrecipes is part of the Meredith Food Group. Sliver of Ice ©2004-2020. … This simple recipe will will help you make the most of your fresh beets! Add comma separated list of ingredients to exclude from recipe. Nutrient information is not available for all ingredients. When wilted it is ready. This versatile master recipe works for any type of tender green. Fill a large saucepan with water, and set over high heat. Once the greens are cold, drain well, and coarsely chop. No gift befits the food-obsessed people in your life like a cookbook. Added a little crumbled feta to the top. I had a big bowl with olive oil, fresh pressed garlic, and salt ready. They take maybe 8-10 minutes until tender and edible. Top the salad greens with the crumbled feta, the beets, and salt and pepper to taste. Cut each beet into quarters. Heat a large pot over high heat until very hot. I plan to make this again and I think I will try adding some crumbled bacon to it next time for a little twist. Remove old over-mature, wilted, bruised leaves. 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