EASY BEET GREENS
Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.
Provided by barbara
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g
GREEK BEET AND BEET GREENS PIE
I've made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble. If you are gluten-free and can't use phyllo, you can make this as a crustless gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast beets as directed and allow to cool. Slip off skins and slice in rounds.
- Bring a large pot of water to a boil, salt generously and add beet greens. Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water. Drain and squeeze out excess water, taking greens up by the handful. Chop coarsely.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste. Stir until ingredients are mixed and remove from heat.
- Whisk eggs in a large bowl and crumble in feta. Whisk together, then stir in greens and beets. Add chopped fresh parsley, mint and dill. Season to taste with salt and pepper.
- Preheat oven to 375ºF. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted. Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
- Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim. Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
- Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix. Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges down into the sides of the pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake for 40 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 7 grams, TransFat 0 grams
SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams
BEETS AND GREENS
Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow -- gorgeous! My brother spent 50 years hating beets, but he loves them prepared this way. I think these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to whatever amount you need without adding very much to the preparation time.
Provided by Carolyn Bunkley
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
- Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 11.6 g, Fat 6.9 g, Fiber 3.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 160.9 mg, Sugar 7.7 g
BEET GREENS WITH BACON AND ONION
Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.
Provided by MadCatKim
Categories Greens
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil on medium-high heat.
- Saute the garlic and onion until they are translucent.
- Reduce heat to medium and add the beet greens.
- Stir until all the greens are wilted and heated.
- Add the white wine and bacon.
- Cook for another 2-3 minutes.
- Serve with salt and fresh ground black pepper.
Nutrition Facts : Calories 150.8, Fat 11.2, SaturatedFat 2, Cholesterol 5.6, Sodium 207.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2, Protein 3.3
GREEK GREENS PIE
This is a sort of rustic version of Spanikopita or Greek Spinach Pie. It can be made with spinach or any green you like, or even a combination. Instead of a phyllo dough crust, the crust is made from corn meal and akin to polenta.
Provided by threeovens
Categories Greens
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
- Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
- Chop and set aside in a large bowl.
- In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
- Stir in the greens and chopped herbs; season with salt and pepper and toss well.
- Stir in the feta cheese.
- Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
- In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
- Continue to stir until the mixture thickens like polenta.
- Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
- Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
- Bake until the top is browned, about 45 minutes to an hour.
- Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
- NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.
HORTOPITA: GREEK SAVORY PIE WITH GREENS, HERBS AND FETA CHEESE
Steps:
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius).
- Wash and chop all the vegetables. Dry well.
- Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. *Alternatively place all the greens in a big bowl, add salt and rub together. Let them sit for 15 minutes and then skip step and go to step 5 (five).
- Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl.
- In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well.
- Take a round 8-9 inch pan and brush with olive oil.
- Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half).
- Empty the greens mixture in the pan, spreading evenly.
- Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil, sprinkle with a bit of water and the sesame seeds if using.
- Score the top phyllo layers in 6-8 pieces, do not cut all the way through.
- Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust.
- Remove and let it cool. It can be enjoyed warm or at room temperature.
SKORDALIA (GREEK GARLIC-POTATO SPREAD)
Skordalia (Greek Garlic-Potato Spread) is a wonderful dish that is traditionally served as a meze with either roasted beets or pita bread but can also be served as an appetizer or side dish.
Provided by Amy Nash
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
- In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
- Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
- Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.
Nutrition Facts : Calories 344 kcal, Carbohydrate 22 g, Protein 7 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 447 mg, Fiber 3 g, Sugar 6 g, Fat 26 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
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- To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 teaspoon pepper, and 1/2 teaspoon salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Gradually add ice water, 1 tablespoon at a time; toss with a fork until flour mixture is just moist. Divide the dough into 3 equal portions. Roll one portion into a ball (about 5 ounces). Combine remaining 2 portions; roll into a larger ball (about 9 ounces). Gently press each portion into a 5-inch circle on plastic wrap. Cover with additional plastic wrap. Chill at least 30 minutes.
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- Heat 1 tablespoon olive oil in a very large skillet over medium heat. Saute the onions and garlic, stirring frequently, until golden and tender. Add the greens and allow to wilt, stirring often to bring wilted greens to the top.
- Combine eggs, feta, salt, pepper flakes, scallions, parsley, and lemon juice in a large bowl. Add the cooked greens, and stir to combine.
- Pour the remaining 3 tablespoons olive oil into a small bowl. Use a pastry brush to lightly coat the inside of a 9x9 square baking dish with the olive oil.
- Fill pan with greens mixture, then oil and layer 3 more stacked sheets of phyllo on top, folding and tucking to enclose filling. Brush top with any remaining olive oil.
- Bake pie in the preheated oven until puffed, golden, and crisp, about 30 minutes. Cool slightly then re-cut along scored portion lines. Serve hot, warm or at room temperature.
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