Hunterman
New member
Does anyone here know if beet greens are good to eat???
Hunterman(Tony)
Hunterman(Tony)
Beet Greens
- Thread starter Hunterman
- Start date
I've never had them. You gotta love the internet though. Here's some info I found.
Usage: Greens are used as you would cooked spinach or used as a garnish.
Selection: Good-quality beet greens will have dark-green colored leaves with rich red veins and fairly long, upright stalks.
Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Serving size 3.5 oz
Calories 45
Vitamin A 9,300 IUs
Beet Greens Recipe
All these years I've been loving beets but throwing the beet greens away! No more. This is a delicious way to serve greens, whether collard, kale, or beet.
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.
Serves 4.
Usage: Greens are used as you would cooked spinach or used as a garnish.
Selection: Good-quality beet greens will have dark-green colored leaves with rich red veins and fairly long, upright stalks.
Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Serving size 3.5 oz
Calories 45
Vitamin A 9,300 IUs
Beet Greens Recipe
All these years I've been loving beets but throwing the beet greens away! No more. This is a delicious way to serve greens, whether collard, kale, or beet.
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.
Serves 4.
Hunterman
New member
Thanks Mojave....I'm going to try some tonght :drool:along with some fresh beets..
Hunterman(Tony)
Hunterman(Tony)
Elkhunter
New member
I want some. 
wyomingtim
Member
"Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves"
Gee, ya think. I don't know, I kinda like to eat plants covered in slime.
Gee, ya think. I don't know, I kinda like to eat plants covered in slime.
