Check out this New York Times article and recipe for beet greens. Try substituting beet greens in your spinach, kale, collard, Swiss chard, bok choy, or any other greens recipe. Beet greens have a nice subtle beet flavor and you can eat the whole thing, greens as well as the attached baby beets.
4 thoughts on “Beet Greens Recipe”
Blanched greens also freeze well, so buy extra now while they’re fresh!
Just 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 (optional) 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. Pack in freezer-grade zip-loc bags and freeze. Use as you would any brand of chopped frozen spinach – Enjoy in soups, quiche, casseroles, etc throughout the year!
I love beet greens. Will they be available on Wednesday?
Beet greens will be available next Wednesday. I love them too! I feel like a better person after eating them.
The beet greens I purchased from the Farmers’ Mkt two weeks ago had minature beets. I decided to pickle them whole, and now I have the cutest beet pickles!