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Beet Greens

This recipes will also work for Kale and Collards

1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
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 cut away any coarse, heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat  (or heat 1-2 Tbsp. of olive oil). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, 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. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Yield: Serves 4.

Italian Style Beet Greens

1 bunch of beet tops
Salt
1-2 cloves garlic, minced
2 teaspoons olive oil
Lemon Wedges or Parmesan cheese
Strip leaves from the stems, while roughly cutting the leaves into one inch wide slices. Cut the stems in julienne cut (matchsticks).  Heat several quarts of water. When they come to a boil, add 1 teaspoon salt. Working in batches, put in the greens and let them cook a minute or two, until softened. Remove from boiling water and drain. Put the matchstick cut stems in the boiling water for 30 seconds to a minute. Remove and drain.  Heat the oil in a sauté pan, add garlic and sauté just until fragrant. Don’t let the garlic burn. Add the parboiled greens and stems, stir well, and cover the pan. Cook for just a few  minutes until the greens are coated with the oil. Serve with lemon wedges or garnished with some parmesan cheese.

Note: Steps one and two can be done ahead, and the vegetable refrigerated until mealtime

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