Sauteed beet greens with onions, garlic, and brown crimini mushrooms...to be served over ravioli.
IMG_2781 by donna manion, on Flickr
IMG_2781 by donna manion, on Flickr
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Beet Greens
- Thread starter DonnaM
- Start date
RobHerrington
Member
It's beautiful, Donna. How'd it come out?
I am actually trying to grow beets right now. Though I hate beets, I never tried the greens alone.
I am actually trying to grow beets right now. Though I hate beets, I never tried the greens alone.
Golly, I've never even heard of "beet greens", and I love greens of all kinds - turnip greens, kale, collard greens, spinach, etc., etc., but I've never heard of using the leafy greens from a beet plant, if that is what this is.....?
Got a recipe / instructions ? That really looks good :icon_thumbsup:
Got a recipe / instructions ? That really looks good :icon_thumbsup:
LOL, Rob...why are you growing beets then? :chuckle:
Yes, these are the leafy part of a beet plant-- usually cut off and discarded in the store. They're really tasty if you like greens, and they cook up much more quickly than, say, kale. I cut off the long stems, cut them up, and save them for soup later.
Nick, I just sauteed the onion, garlic, and mushrooms in olive oil...then added the beet leaves. It's done when the ribs in the leaves are tender. Not very specific, I know....
Yes, these are the leafy part of a beet plant-- usually cut off and discarded in the store. They're really tasty if you like greens, and they cook up much more quickly than, say, kale. I cut off the long stems, cut them up, and save them for soup later.
Nick, I just sauteed the onion, garlic, and mushrooms in olive oil...then added the beet leaves. It's done when the ribs in the leaves are tender. Not very specific, I know....
Hi There!
From my experience the best beet greens are from very young beets, the beet about the size of a pea; at that stage the stem is also very tender. You do not want to overcook the beet greens at this stage or they will turn to mush; just cook them like you would young spinach. I just add a little salt and pepper and butter.
When the beets are about the size of a golf ball the stems are starting to get chewy, string and tough so I cut them off, but the greens are still wonderful. To my taste when the beet is full grown the greens are now bitter and I throw them out or use the in a soup, but I don't eat them.
If you want to experience heavenly beet greens then please eat them where they are young, not old and tough!!
From my experience the best beet greens are from very young beets, the beet about the size of a pea; at that stage the stem is also very tender. You do not want to overcook the beet greens at this stage or they will turn to mush; just cook them like you would young spinach. I just add a little salt and pepper and butter.
When the beets are about the size of a golf ball the stems are starting to get chewy, string and tough so I cut them off, but the greens are still wonderful. To my taste when the beet is full grown the greens are now bitter and I throw them out or use the in a soup, but I don't eat them.
If you want to experience heavenly beet greens then please eat them where they are young, not old and tough!!
RobHerrington
Member
LOL, Rob...why are you growing beets then? :chuckle:
Yes, these are the leafy part of a beet plant-- usually cut off and discarded in the store. They're really tasty if you like greens, and they cook up much more quickly than, say, kale. I cut off the long stems, cut them up, and save them for soup later.
Nick, I just sauteed the onion, garlic, and mushrooms in olive oil...then added the beet leaves. It's done when the ribs in the leaves are tender. Not very specific, I know....
Because I'm a masochist. Not really. I mean I really am a masochist, but I am TRYING (and failing) to grow beets because my wife likes them.