SAUTEED BEET GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
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
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
SAUTEED BEETS & GREENS
This is a lovely, simple way to prepare fresh beets and greens. The beetroot is cubed and cooked until tender and sauteed with the greens in butter, olive oil and garlic. My husband and I love beets, especially when cooked this way. The last time we prepared this dish, we used golden beets and enjoyed the contrast of the golden-yellow chopped beetroot against the lush greens. What we love most about beets is that it is one of the very few vegetables, which the entire plant can be utilized. Plus the health benefits are plentiful!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut beets from greens, peel and chop into 1/2 inch cubes. In a small saucepan, boil beets for 10 minutes or until tender. Drain and set aside.
- While beets are boiling, remove stems from greens and rinse. Chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
- In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
- Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
- Cover skillet and cook for 5 to 7 minutes or until greens are tender.
- Serve immediately and enjoy!
Nutrition Facts : Calories 213.6, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 516.9, Carbohydrate 23.3, Fiber 4.7, Sugar 18.1, Protein 4
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