sauteed beet greens
- iheartcooking Oct 18, 2010 04:24 PM
...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?
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.
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.
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...!
I never blanch either!
I love Beet Greens... here is a recipe I love with them:
PASTA WITH BEET GREENS
Using a couple of large handfuls of beet greens, slice the beet greens about twice the size of matchsticks... it doesn't have to be exact, you could tear them, even.
Then, saute them in a mixture of olive oil and butter with chopped onion, garlic (chopped or slivered.) As they cook down, add chopped parsley. (I often add a variety of herbs, though just italian parsley works great.
If I have them, I also add chopped tomatoes.
Then toss the saute with fresh cooked pasta and grated parmesean or pecorino.
You can also add a little wine or chicken or vegetable broth about halfway through the saute for additional flavor.
This is very tasty.