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
BEET LEAF ROLL-UPS
Beet Leaves never tasted soooooo goooood! My mom used to fix this recipe often, with the abundance of beet leaves she had on hand when she operated a market garden in Alberta Beach, Alberta, Canada. I find myself searching market gardens for beet-leaves now that I've left home... And once you try this recipe, you'll keep looking for beet leaves again too!
Provided by MapleLeafLili Hill
Categories One Dish Meal
Time 55m
Yield 1 casserole (2 quart )
Number Of Ingredients 12
Steps:
- Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
- (if usiong the oven, don't forget them in there).
- Cook your rice in the 2 cups of water with the 1tsp salt.
- Fry the diced onion in the butter until soft, then add the dill.
- Add the onion/butter/dill mixture to the cooked rice.
- Add salt and pepper to taste, and mix well.
- Place 1 tablespoon of the filling onto a beet leaf, and roll up.
- Making sure your filling won't fall out.
- Place in layers into a casserole dish.
- Mix together the sauce ingredients until well blended.
- And pour over the beet leaf roll-ups.
- Bake at 300 for 1/2 to 3/4 hour.
- until the sauce is just bubbling at the edges.
- Enjoy!
BEET LEAF ROLLS
Make and share this Beet Leaf Rolls recipe from Food.com.
Provided by Lille
Categories Yeast Breads
Time 1h50m
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Wash the beet leaves and allow to wilt (in the sun works well).
- In a medium size bowl, combine the yeast, sugar, water and butter. Add the flour and salt and stir to form a dough. It will be somewhat sticky. Add extra flour if it is too sticky. Cover and allow to rise for about an hour, no kneading required.
- Spray a large, shallow casserole with non-stick spray.
- Preheat oven to 350°F.
- Divide dough into 24 small balls.
- Form rolls by dipping each ball very lightly in salt, then in the chives and dill. Place the dough on a beet leaf and roll up. The rolls should not be too tight because the dough will rise during baking. Place the rolls in the prepared casserole.
- Stir together the sour cream and cream. Add any remaining chives and dill to this mixture. Season with salt and pepper to taste. Pour over the rolls in the casserole.
- Bake at 350F for 30-40 minutes until rolls are slightly puffed and golden.
Nutrition Facts : Calories 81.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.4, Sodium 131.5, Carbohydrate 10.5, Fiber 1.5, Sugar 0.7, Protein 2.3
BEET GREENS AND RICE GRATIN
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield 4 to 6 servings.
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
- In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
- Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams
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