We have ’em; they’re fresh (bought yesterday, now in the fridge) and rather than toss them out my wife and I thought that I should do something with them. Anybody got a good recipe? Right now I think that I was just going to saute them with bacon and maybe a little pepper, which is pretty much what I’d do with, say, spinach.
…What? I’m the one who’s home; so I’m the one who makes sure that dinner is at a decent hour. That’s how it works.
Your idea is as good as any other. They’re greens — treat them like you would other greens.
Don’t know if it would work with beet greens but we just tried this with kale and it made it tolerable:
Spread on baking sheet and drizzle with olive oil. Sprinkle with parmeson and bake at 400 until crisp.Pretend it’s a tasty snack.
The pause wasn’t due to you doing the cooking; it was that you had purchased beet greens.
Well, we bought beets. Normally we throw out the greens. But today was a day where the beet greens loomed large in our consciousness.
Saute with the bacon add a dash of cider vinegar and a pinch of nutmeg. Don’t overcook…enjoy…
][
Hey Moe,
What does it mean if Acat starts putting recipes on your threads? 😉
http://www.jewishvirtuallibrary.org/jsource/Food/friedbeet.html
I used this recipe with beet, collard and kale. I add just a spot of brown bean curd sauce with the garlic when cookin’.
Boil them, cook some bacon on the side, after boiling drain the Beet greens wel , use a colander. When the bacon is done poor off most of the grease and while the pan is still warm poor in some apple cider vinegar. Let set for about a minute until the vinegar has warmed. Put the greens in a large bowl and poor the vinegar bacon mixture over it. It works for dandelion greens too.
Oh and if you like,try adding chopped onions to the vinegar bacon mixture once the vinegar is warm. Didn’t put that in originally because most kids don’t like onions.