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Beet greens

Last night I made Harvard beets and reserved the greens for cooking tonight as a side dish. Does anyone have any secret recipes? I reserved the leftover Harvard beet sauce, which the husband could drink with a straw. Might it work to wilt the greens and then finish them with that?

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  1. We lmost always use them for a frittata. Quick lunch or antipasti.
    There's usually not enough greens from a bunch of beets for a veggie to serve more than one person. They cook down to not very much.
    I used them once in a soup, chopped fine, with chicken stock and a few other orphan veggies.
    The juice is great with vodka, shot of Tabasco, a slice of beet and onion for garnish. LIke a beet martini. Let the guy enjoy his cocktail!

    1. I usually combine them with chard (MakingSense is right, they cook down quite a bit) and prepare them in my favorite way: boil with a little salted water until tender then remove, drain, and chop them. Heat olive oil in saute pan. Add chopped garlic and crushed red pepper and saute for a little bit until the garlic is just cooked (not browned). Then add the chopped greens and saute until they're heated through and any liquid has pretty much evaporated. Remove from the heat and sprinkle with some good red wine vinegar. I could pretty much eat this all day.

      1. Although this may not work with Harvard beets, one of my FAVORITE beet dishes is penne with beets, beet greens, garlic and goat cheese (I also throw in toasted, salted pistachios for kick) :-)

        1 Reply
        1. re: evinthecity

          That sounds great! I love finding them in unusual places like that. I may have to pick up some more this weekend.

        2. The way I grew up eating them, which is still my favorite, is to simply steam them in the water that clings to them after they've been washed, drain if there's any excess moisture, then finish with a dab of butter. There's something special about beet greens and butter. But it's true, they shrink down to nothing, just enough for a couple of tasty bites.

          Btw, I finally decided that I didn't like the long stems on the older, more mature leaves, so I snip them off where the greens start.

          1. I would not use the Harvard sauce with the greens. I like them braised with a bit of EVOO, shallots and salt. Simple.

            1. I used mine for a pestolike sauce the other night. Subbed steamed beet greens for basil, and walnuts instead of pine nuts. Made it in the blender like normal and then mixed it into pasta with some goat cheese and sliced roasted beets.

              1. My wife loves beets but hates the greens, which means I get'em all to myself. Usually I just cook them like spinach, though I separate the stems and start them a couple of minutes earlier, so they'll be tender. If I really want a treat, I'll steam them until they're just tender, then chill them, squeeze them dry, chop them and then sauté in a little real live butter. Ooohh, come to daddy!

                For some reason I can't fathom, Mrs. O's entire family can abide neither beet greens nor their sibling, Swiss chard. When we were visiting family in France, at lunch one day the cook brought out a dish of lovely braised chard. It was summarily ordered back into the kitchen, but I managed to intervene and get some, to the astonishment of all (what's French for "You EAT that??").

                1. I happen to love greens. Especially new beet greens right out of the garden. They're so good for you, people ought to eat them often. I put my favorite recipe for greens in my cookbook, Vegan Homestyle. The seasoning mix can be used for many other dishes. The nutritional yeast flakes gives the greens a buttery taste. The EVOO sprayed with a Misto means there is not a lot of fat. Delicious!
                  Here's the recipe and a link.

                  Tasty Cooked Greens
                  from Vegan Homestyle: Simple Recipes For Healthy Living by Kay Hansen

                  Carefully wash and coarsely chop greens of your choice such as: kale, collards, chard, beet greens, mustard greens, etc. The stems may be removed during washing by pulling the leaf away from the stem. Greens will cook down to about 1/4 in volume. Plan to cook 1 bunch per 2 people served.

                  Place approximately 1/4 - 1/2 inch of water in a large pan.
                  Layer the following:

                  Chopped greens
                  Olive oil - spray lightly with Misto® Sprayer
                  Garlic - 1-2 pressed or chopped cloves
                  Onion - 1-2 T. chopped onions per layer
                  Vegetarian Chicken-style Seasoning - 1-2 t. per layer (see below


                  Cover the pot with a lid. Bring water to a boil, turn to medium heat and steam for 20-30 minutes until tender. Stir occasionally.

                  Live-for-Health Vegetarian Chicken-style Seasoning

                  1-1/3 c. yeast flakes
                  1/4 c. onion powder
                  1 t. garlic powder
                  1 T. barley malt powder
                  1 T. parsley
                  1 T. salt
                  1 t. basil
                  1/2 t. marjoram
                  1/2 t. paprika
                  1/2 t. ground celery seed
                  1/2 t. turmeric
                  1/2 t. savory

                  Place all ingredients in a dry blender and blend until well mixed. Store in an airtight container. Use for seasoning tofu, soup, veggies, gravy or sauces.

                  1. My husband makes a great recipe with beets, beet greens, kidney beans, etc. I don't remember which cookbook it's from.