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Cooking with beet greens

m
MIss G Jan 3, 2009 10:14 AM

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. goodhealthgourmet Jan 3, 2009 10:35 AM

    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. mrbigshotno.1 Jan 3, 2009 10:42 AM

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

      1. greygarious Jan 3, 2009 11:05 AM

        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. j
          jlafler Jan 3, 2009 11:59 AM

          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
            s
            sfmiller Jan 3, 2009 02:41 PM

            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. r
            rainey Jan 3, 2009 12:33 PM

            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. ;>

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