Best 3 Garlic Beet Greens Recipes
Garlic beet greens, also known as beet tops, are the tender leaves and stems of the beet plant. They are a versatile and nutritious ingredient that can be used in a variety of dishes, from salads and soups to stir-fries and quiches. Their slightly sweet and earthy flavor pairs well with a variety of other ingredients, and they are loaded with essential vitamins, minerals, and antioxidants. If you're looking to add a healthy and flavorful twist to your meals, then look no further than garlic beet greens, as they are sure to become a new favorite ingredient in your kitchen.
Here are our top 3 tried and tested recipes!
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
BEET GREENS, GREEN GARLIC AND BARLEY GRATIN
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.
Provided by Martha Rose Shulman
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.
- In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.
- Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC BEET GREENS
Steps:
- Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.
Tips:
- Choose tender beet greens: Look for greens that are young and have a vibrant green color. Avoid any greens that are wilted or have yellow or brown spots.
- Wash the greens thoroughly: Beet greens can be sandy, so it's important to wash them thoroughly before cooking. Rinse them under cold water and remove any dirt or debris.
- Remove the stems: The stems of beet greens are tough and fibrous, so they should be removed before cooking. Simply hold the greens by the stem and pull them off the leaf.
- Cook the greens quickly: Beet greens are best when cooked quickly. This will help to preserve their nutrients and color.
- Season the greens to taste: Beet greens have a slightly bitter flavor, so it's important to season them to taste. Common seasonings include salt, pepper, garlic, and lemon juice.
Conclusion:
Beet greens are a delicious and nutritious leafy green that can be enjoyed in a variety of dishes. They are a good source of vitamins A, C, and K, as well as minerals like iron and potassium. Beet greens can be cooked in a variety of ways, but they are best when cooked quickly to preserve their nutrients and color. With their slightly bitter flavor, they pair well with a variety of seasonings, including salt, pepper, garlic, and lemon juice.
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