Creamy Beet Greens Recipes

SIMPLE AND DELICIOUS BEET GREENS

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.

EASY BEET GREENS

Steps:

• Wash beet greens and drain. Chop stems and leaves separately.
• Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

CREAMED BRAISING GREENS

Steps:

• In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
• In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS

Steps:

• Snip off the thin portion of the young beet root and discard.
• Wash the small beet with the beet tops well in cold water.
• Place the beet tops in a large cooking pot.
• Cover with cold water and bring to boil.
• Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
• Immediately remove the beets into a large frying pan using a slotted spoon.
• Add butter and fry on medium-high heat for about 4 minutes, stirring often.
• Now add the whipping cream, salt and pepper.
• Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
• Serve along with your dinner meal.
• You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
• If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
• Cook the cubed beets in water for about 4 minutes before adding the beet greens.
• Then continue to cook for another 4 minutes.
• Proceed in the same method as for the young beets.
• This method also works well for Swiss Chard.

CREAMY FENNEL AND GREENS SOUP

Steps:

• Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
• Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
• Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
• Cooks' note:
• Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.