Pink Greens Recipes

PINK GREENS

A&M: This may be the most thoughtful sautéed greens recipe we've ever encountered. Beet greens (we agree with Marissa Grace that they deserve more attention in the kitchen) are usually wilted in hot olive oil with a little garlic, and they're delicious this way, but Marissa Grace plotted out ways to amplify the greens’ sweetness while tempering it with chiles. She has you brown garlic with shallot and red pepper flakes, then layer in sugar, black pepper, and salt before adding the greens and wilting them. Just before serving, you splash the beet greens with sherry vinegar, which electrifies the whole dish. The key here is the sugar, which caramelizes with the garlic and tightens up the sauce, so by the time the greens are cooked (and beet greens really should be cooked), it wraps them in a cloak of sweet and fiery sauce.

Provided by Marisa Grace

Yield Serves 2

Number Of Ingredients 9

Pink Greens image

Steps:

1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.
2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
4. Just before serving, pour the vinegar over the greens. Serve and enjoy!
If you double the amounts as we did, so that it serves 4 people, add vinegar to taste. Twice the amount may be too much. You could use the same technique with spinach, arugula, chard, or any other dark leafy green.
Marissa Grace Desmond and her husband, Ian Kaminski‐Coughlin, live in Cambridge, Massachusetts. Their favorite entertaining tip: "For dinner parties, we share online spreadsheets with our guests, so everyone can see who has responded. It also makes it much easier to coordinate who is bringing what and whether or not we need more wine!"
Alli51: "This recipe would work great for various types of Asian greens (which I typically just cook with a bit of oil, kosher salt, and some soy/fish sauce and maybe some chicken broth). This will be much more interesting!"

Ingredients

1 large bunch beet greens
2 teaspoons chopped garlic
1 shallot, chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons sherry vinegar

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN

If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

White or Pink Beans With Beet Greens and Parmesan image

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams

Ingredients

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
6 cups water
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
Salt to taste
1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
Freshly ground pepper
Freshly grated Parmesan for serving

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5/5 (24)
Calories 40 per serving
Category Vegetables

Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
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Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.

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