Farmers Market PSA: Don't Toss Your Beet Greens!

May 29, 2015

Guys, let's talk beets. STOP THROWING OUT YOUR BEET GREENS! They're incredibly high in Vitamin K, they help improve vision, they boost your immune system, and they taste great to booth.

 

Wondering how to prepare them? Cook them as you would any dark leaf green such as kale, chard, collard greens, or mustard greens. 

 

 

Here's a simple recipe to try:

 

Cut out the stems and thicker parts of the center ribs of 1 good-sized bunch of beet greens. Wash the ribs and leaves separately (they're sandy). Chop the stems. Finely chop 1 large shallot or 1/2 medium red onion and cook in about 2 tablespoons olive oil over medium heat, covered, until softened. Add the chopped stems, 1/4 cup water and a generous pinch of salt or two and simmer covered, until the stems are just tender, about 5 minutes. Add the greens and cook, covered, until tender, about 5 minutes. Add the greens and cook, covered until tender, about 3 minutes, adding additional water if necessary. Voila! A beet green feast.

 

So tell us- do you save your beet greens? How do you like to prepare them?

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