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sauteed beet greens

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...is it necessary to blanch them first? They're pretty young, and I'm worried I'd overcook them.
Then again, if I skip this step will they be bitter and tough?
Pls help!

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  1. It's not even necessary to cook them. Young beet greens are good raw. I also enjoy them stirred into hot rice, so that they wilt but don't really cook.

    1. i just sautee them very quickly with a little bit of olive oil.

      1. I find them to be hardier than spinach but less so than chard, if that helps. They will wilt quickly with a sauté. I also don't find them bitter at all.

        1. Yup, no blanching necessary, they're quite tender and have a sweetness to them. Just saute them briefly with a bit or olive oil or even butter, and add a dash of vinegar at the end.

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          1. I sauté chopped onion and chopped garlic in EVOO then toss in well rinsed and chopped beet greens. Stir-fry for a few minutes, season to taste...I just add sea salt & freshly ground black pepper, sometimes a pinch of crushed red pepper flakes. Buon appetito...!