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Beet greens? How to prepare?

Any tips on preparing beet greens? I have not done it before and would love to be able to not discard the leafy tops! Please and thank you!

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    1. Rinse them very well.

      I like to braise them with olive oil and bacon, they will cook down and be full of flavor. The leaf is concentrated and just be aware that like the beet, it will cause you to have red urine.

      2 Replies
      1. re: normalheightsfoodie

        I braise them as you do but use pancetta instead of bacon and add sliced garlic.
        Very delicious.

        1. re: Gio

          I love pancetta. My daughter likes if for Breakfast.

          We do not always have that in the house so I suggested bacon, my first inclination was for pancetta.

      2. About a year ago when my husband was on a roasted beet spree, I made Alton Brown's Beet Green Gratin http://www.foodnetwork.com/recipes/al... I would definitely do that again with any kind of green, it was delecious. Thank you for reminding me of this great preparation!

        1 Reply
        1. re: MrsPaw

          A quick steam also works. Serve with quick dressing of choice.

        2. simmer them in a can of coconut milk with about a tablespoon of peanut butter, really good!

          1. I sautee or blanch them and then put them in a baking dish and dump some feta and an egg or two over them to make a crustless quiche.

            1. Beet greens are delicious simply sauteed with garlic in olive oil. They cook down a lot.

              2 Replies
              1. re: Westminstress

                I second Westminstress: beet greens are so good sauteed with oil and garlic that I seldom think of anything fancier. That said, my absolute favorite approach is to soften some thinly slice onions in olive oil (in a large stock pot, if I have a lot of greens), then I toss in some garlic, the rinsed and roughly chopped beet greens, and a splash of chicken or other stock with salt and pepper, and then I cover and let them cook down. Got to watch the salt level, especially if you use a salty chicken stock "base" for the stock. Then drain and eat.
                By the way, I've read that beet greens are insanely nutritious.

                1. re: Bada Bing

                  I affirm these two posts, Westminstress and BadaBing. Beet greens are related to and are best prepared in the same way as Swiss Chard. For that I do the onions and garlic in olive oil then add my greens sliced into thin strips stirring until they're wilted. Then I'll add a can of drained white beans and 1/2 to 1 cup of beef stock (depending on how big a pot of greens there are. Heat through until all are tender adding salt or pepper to taste. I serve over ziti.

              2. sorry for the double post - i obviously don't know how to use the "edit" function.

                1. Are you trying to use the tops from mature beets? Hope they work for you but what you really want is the tops taken when the beets are about the size of marbles.

                  When you've got good early tops, wash them very, very well. If there are small beets leave them in a place. Shake off all the water you can and steam them in a very large pot with the water that clings. It will only take minutes. Take the lid off to let the steam escape. Add a knob of butter and toss to melt and coat the greens. Serve on a hot platter with a drizzle of the best, thickest balsamic vinegar you can afford.

                  I grow beets just for the tops I love them so much.

                  1. I like them prepared very simply. I wash the greens, removing the stems if they're large, but that's optional. Put them in a pan with just the water that's left on them, cover, and cook until they've wilted down, stirring occasionally. It doesn't take long, about 5-10 minutes. Drain off any excess liquid, top with a pat of butter. There's something about the butter that really enhances the flavor. Or leave off the butter and use them any way that you would cooked spinach.

                    I use even the large leaves from mature beets, though I'll tear them up to make them smaller and make sure they're at the bottom of the pot. If you're growing beets, you can harvest the greens repeatedly while the beets are growing (always leaving at least half of the leaves).

                    Another great way is to use the cooked greens is as a base for a roasted beet salad. A vinaigrette, some goat cheese, a few toasted walnuts -- heaven!