Garlic Beet Greens Food

EASY BEET GREENS

Steps:

• Wash beet greens and drain. Chop stems and leaves separately.
• Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

GARLIC GREENS

Steps:

• Cook 1 sliced onion, 8 whole garlic cloves and 1/2 teaspoon smoked paprika in a large pot with 3 tablespoons olive oil, about 2 minutes. Add 1 bunch each chopped mustard greens and kale, 2 cups water and a pinch each of sugar and salt. Simmer, covered, until tender, about 15 minutes. Add hot sauce to taste.

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL

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.

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.

BEET GREENS

Steps:

• 1. Wash greens; drain. Wash and drain again. Cut away any woody stems ... you can keep the soft tender stems, just cut them into 1" pieces. Cut greens into pieces. Set aside.
• 2. In a large skillet, fry the bacon until it renders about a tbsp. of fat, and the bacon becomes nicely browned. (I used the pre-cooked turkey bacon, and just chopped it, and saute'd it a bit in a tsp. of olive oil and a tbsp of butter).
• 3. Lower your heat, so the onion and garlic don't burn! Add the chopped onion, stirring for about 5 - 7 minutes, until onion begins to soften and brown. Add minced garlic and stir well for about a minute - don't let garlic burn! Add water, sugar and red pepper.
• 4. Bring the mixture to a boil, stirring to loosen any particles of onion/garlic/bacon from bottom of the pan (deglazing the pan). Add the cut-up greens, stir well to coat w/ the water mixture, cover, lower heat to low, and allow to simmer for anywhere from 5 - 15 minutes, depending on desired doneness and tenderness.
• 5. Add a splash of vinegar (about 1 - 2 tbsp.), stir through, and serve hot.