SUMMER/FALL VEGETABLE
Description: These are the dark green leaves of the beet root. 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. Microwave: place beet greens in a covered microwave safe dish with a small amount of water. Cook for approximately 4-5 minutes. 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. 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 Return from Beet Greens to Summer Produce Guide |