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Beet Greens


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SUMMER/FALL VEGETABLE


Description:

These are the dark green leaves of the beet root.


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Selecting:

When selecting, choose beet greens with leaves that look fresh and are a bright and deep green.

Avoid leaves that are wilted, limp or are turning yellow.

Storing and Handling:

When storing, discard any damaged or wilted leaves and refrigerate in a perforated plastic bag for two days at the very most.

Preparing Greens:

Pull or cut off the large ribs and discard them. Wash thoroughly in a bowl of cool water, swishing until completely clean. Remove from bowl and shake to remove excess water.

Steam: tear or chop into pieces and place in a steamer basket in a pan with a couple of inches of boiling water. Cover and steam for approximately 5-8 minutes.

Boiling: tear or chop into pieces and place in a pan with a couple inches of boiling water and cover. Boil for approximately 4-7 minutes.

Microwave: place beet greens in a covered microwave safe dish with a small amount of water. Cook for approximately 4-5 minutes.


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Serving Suggestions:


Stir-Fry: Beet greens make a great side dish when stir-fried with onions and mushrooms in a little olive oil. Top with a little lemon zest and juice when serving.


Soups: Add at the end of cooking time to any vegetable soup or your favorite soup recipe.




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Seasonings and Foods to use with Beet Greens: bacon, cheese (goat cheese and feta cheese), ham, lemon (juice and zest), orange (juice and zest), sour cream, vinegar, yogurt


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