Beet greens are awesome and easy to prepare. Print the complete recipe at http://www.myfoodchannel.com/beet-greens-recipe/
Give this dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/
More stuff:
My other Youtube channel: http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
http://plus.google.com/u/0/109193261972985167770/posts
Tweets by buckredbuck
My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio.
The music track is from The Crown of India by Edward Elgar and is performed by the United States Marine Band and can be found at this link: http://musopen.org/music/piece/456
If you purchase beets with the greens intact, don’t throw those greens away!!! You can cook up a nice dish using the greens (and if you don’t buy beets with the greens, then you need to make an adjustment in your shopping habit).
Ingredients:
1 bunch beet greens
½ red onion (chopped)
1/3 Red bell pepper (chopped)
2 cloves garlic (thinly sliced)
2 Tbsp olive oil
Salt (to taste)
Pepper (to taste)
Lemon juice or vinegar (optional)
Remove the greens from the root and wash thoroughly –greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions and garlic. I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much—it’s more for color than to influence the taste of the dish—it’s a nice contrast to the dark greens. Add a little water if needed, but not too much, the greens will release plenty of water. Add the beet green stems; these will soften pretty fast, so a minute or two will be plenty of time (overcooked veggies are a drag, man). Add the leafy greens. Initially, I don’t mix the greens with the ingredients; I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir. Add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, but I can take it or leave it (some folks like vinegar with greens). Remove from heat and serve hot.
Beet greens make a great side, especially with chicken or a cheap cut of meat. I serve greens as a main dish, over quinoa, which is a seed that acts like a grain and is an excellent source of protein.
Credit: YouTube
