HOME > Chowhound > Home Cooking >

Discussion

Cooking with beet greens

  • 6

I've pulled up the last of my beets for the year and I'm trying to think of what to do with the greens, other than saute-ing them. Has anyone used them in pasta or a ravioli filling? Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. http://chowhound.chow.com/topics/475133

    i'd use them in a frittata or a quiche...or as a substitute for Swiss chard in your preferred recipe that calls for it.

    1. Try simmering them in coconut milk, curry powder & garlic over rice. Might need a little salt, up to you.

      1. After pre-steaming to compensate for the tougher texture, chop and use instead of spinach in one of those decadent creamed spinsch recipes that includes parmesan, onion, and cream cheese.

        1. Soup. You can substitute for spinach or chard in any a soup recipe. They would probably work well in this in place of the mustard greens:
          http://chowhound.chow.com/topics/583758

          1 Reply
          1. re: jlafler

            To respond to the original poster's question, they substitute well for spinach or chard in pasta sauces and ravioli fillings too. If you use the stems, they tend to dye ricotta pinkish, which may or may not be an issue for you. If it is, squeeze out as much liquid as you can first.

            Personally, I prefer beet greens braised soft, with cornbread, or sauteed and cooked with scrambled eggs.

          2. LOVE them! But steaming or sautéing them and dressing them with balsamic is how I serve them and it sounds like you've had enough of that. ;>