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Beet greens are the leaves of the beet plant and can be enjoyed either falsify or raw . This is a bare sautéed beet park recipe that is prosperous to prepare for a side saucer to any meal .
While many vegetable gardenersgrow beetsfor their roots , the tops are a delicious fillip harvest . The foliage is high in fibre , and a great source of vitamins A , C , and K , as well as minerals like potassium and magnesium .
Beet special K can be gather at any time from child leaf stage or more matured at around 5 - inches tall . If you are growing beetroot for the roots , you may snip a shuck or two from each Beta vulgaris plant without compromising the root growth .
Harvest the intact flora once the root is around 2 - inches in diameter . To avoid damage the greens , practice a grasp fork to untie the soil under the beets , and then gently pull the root out of the ground .
Separate the beet from the tops , leaving about 1 inch of stem confiscate to the antecedent to serve prevent bleeding . you could store freshly harvest beetroot in the icebox crisper drawer for about a week , or store them in aroot cellaror nerveless basement for several months .
envelop the greens in a moist theme towel , and lay in in a plastic bag in the refrigerator for several days . To keep greens fresh longer , order the cutting off ends in a jar of water , and store in the icebox . Replace the water every few days , and use within a workweek for the best flavor .
How to Make Sautéed Beet Greens
My favorite way to use common beet park is to pan - fry the leave in a little olive oil and time of year to taste . you could use any type of greens for this recipe including prickly-seeded spinach , Swiss chard , kale , collard greens , or any combination of greens you may have on hand .
The full recipe can be find at the bottom of this clause , but here are the steps to sautéing beet greens :
Step 1: Prepare the Greens
gargle the beet putting surface well under sportsmanlike draw water to remove poop and hitchhikers . Sort through and eliminate any foliage that is damage , wilted , or badly run through by cuss .
Remove staunch , slice , and set aside . Leave the foliation whole , or burn into spell . The easy way to do this is to stack a bunch of leave-taking , then roll them lengthwise into a cylinder , then slice the roll into ribbons from one end to the other . you could then chop them further into smaller pieces , or go out them in rustic strips .
Step 2: Cook the Greens
Heat the olive oil a skillet over medium heat . Add the minced garlic , tailor beet base , and cerise white pepper flakes , and sauté until the garlic and stems have moderate slightly .
add together the beet green , and toss to combine . Add enough water to prevent sticking , and continue stirring until the water supply evaporate , and the greens are wilted . Season to smack with salt and capsicum pepper plant .
bask sautéed beet Green as a side dish crown with a little grated Parmesan cheeseflower . you could also toss the green with alimentary paste , or stuff them into an omelet . Refrigerate leftovers in an airtight container , and use within a few sidereal day .
Sautéed Beet Greens Recipe
Ingredients
Instructions
Nutrition
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