Ways To Cook Beet Greens

Beet greens cook quickly so take care not to overcook them.

Ways to cook beet greens. Mature spinach swiss chard and beet greens. 13 ways to cook with beet greens and beet root. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Beet greens become more bitter and toughen as they age.

I leave a good inch of stem attached to the beets because thats best for roasting beets it stops the beets from bleeding red as much if you dont actually cut into their flesh as i explain here. Mix with feta romano cheese goat cheese or anchovies. Uncover increase heat to medium high and cook until pot is almost dry. Slice a large handful of beet leaves into 14 inch strips and discard the stem in the middle.

Raw beet greens have a strong flavor so theyre best paired with other powerful ingredients. This superfood offers an ample amount of nutrition from the root and up. For variety cook beet greens in different ways. Put the beet greens in a pan of heated olive oil and saute them for six minutes.

For baby beets leave the greens on and store in a vented plastic bag in the fridge. Season with some butter salt and pepper to your liking. Store the unwashed beetroots in the fridge up to 10 days and the greens in a jar of water with a plastic bag loosely on top. Once the greens are cold drain well and coarsely chop.

When cooked remove cooked beet greens to your serving bowl. Of course in other to cook a batch of beet greens you have to find them first. Watch that belly fat melt right off with these recipes. Beet greens are standard fare at most farmers markets right now and beets.

Bring a large pot of lightly salted water to a boil. How to cook beet greens step1. Serve raw beet greens in salad. Make tahini strawberry vinaigrette or another strong or acidic dressing to complement this salad well.

Trim the beet greens from the beets. Add the beet greens and cook uncovered until tender about 2 minutes. Add 2 cups braising liquid cover and cook over medium low heat until tender 25 to 35 minutes for kale and turnip and mustard greens and 35 to 45 minutes for collards. Find beet greens at farmers markets.

Beet greens taste excellent sauteed and mixed with pasta. When using cooked beets keep in mind that beet juice will stain other foods as well as cutting boards and surfaces.