Braised Beet Greens Recipes

Steps:

• Peel about a pound of beets and chop them into 1-inch cubes.
• In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
• Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
• Cover and adjust the heat so the mixture simmers.
• Cook until the vegetables are tender, 15 to 20 minutes.
• Add salt and pepper to taste, and serve.

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.

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

Steps:

• 1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring until golden, about 7 minutes. Add the ginger and garlic and stir about 1 minute.2. Add the coriander, cumin, and salt, stir 1 minute, then mix in the beet greens and water (or broth). Cover the skillet, reduce the heat to medium, and cook, stirring a few times, until the greens are soft and most of the water has evaporated, about 15 minutes.3. Increase the heat to medium-high, add the remaining 1 tablespoon oil and cook the greens, stirring frequently, until they are very soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer.
• Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)