ISO: ISO: Anybody ever cooked beet greens? If so - please advise:)

[deb-in-mi]

I cut out an article in Fine Cooking recently on exactly this subject. But now I can't find it.

Many thanks,

Deb

 

[amanda_pennsylvania]

My FIL was talking about cooking beet greens the other day.

I think he steamed them until wilted and served them with a little butter and lemon juice. Basically, he treated them like spinach or other greens. Sound about right?

 

[janet-in-nc]

They are really good if you.......

Cook them like you would spinach and then add a chopped up beet or two to them with butter, s&p and a little vinegar.

 

[sue-soca]

Used tender leaves, julienne, into bean dishes, soups, stews at the last minute.

 

[randi]

I saute with some garlic and then just add S&P and lemon juice or vinegar. they are very good and

good for you. enjoy them smileys/smile.gif

 

[deb-in-mi]

Thank you SO MUCH for the quick response - I will make them tonight!!

 

[shaun-in-to]

Yum. Sauté, as others have said, in plenty of good olive oil with some

garlic -- a standard side dish in Italy. (Bigger or older leaves should be blanched first.) Or stir steamed leaves into creamy polenta with lots of cheese for a tasty cold-weather dinner. I always add the beet tops to my borscht (à la "Laurel's Kitchen," the only recipe I return to in that book).

 

[joanietoo]

now, are you talking about new leaves from small beetroots?...

I used the leaves from my wee beets in the garden...never got much in the way of beets but the leaves were super in a salad. Then my Mum came to visit and said the leaves were not good, too much something in them..potassium??? So I stopped eating them.
Anyway I have a lot of seedlings coming up again. Should I go back to using them in salads?

 

[deb-in-mi]

I'm talking about the full-size leaves from mature beets. They ended up being very good,

albeit a bit gritty. Guess I need to wash a bit more thoroughly next time.

Deb