Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 Can you tell I'm into this greens thing? Yesterday radish tops and tonight I cooked up golden beet tops. They came out fantastic. The texture and taste is very similar to chard. This is basically fat free also. I steamed the beets and chopped some for the top as a garnish. Beet Greens and Bottoms Too 1 large bunch of red or golden beet tops, washed and torn in pieces 1/2 large onion coarsely chopped 2 garlic cloves, minced 1 1/2 cups water or veg. broth 1 tsp. mustard seeds 1 tsp. non-salt seasoning like Mrs. Dash 1/2 tsp. cumin dash thyme dash of black pepper dash of sea salt Bring water or broth to a boil, add all ingredients and let simmer for about 20 minutes. Stir often. I ate this in the center of my mashed potatoes and topped with slices of steamed beets. and tomorrow I will take the balance to work and eat on rice. *Note - When I wash the greens I always place them in a sink filled with salted water. The salt will pull the grit and soil out of the greens. Then I place them in a colander and run water over them several times and I turn them.. Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 I love beets and beet greens, I will try this. Question: Do you steam the whole beet? I have never had good luck steaming beets, they take too long to cook, so I always boil them. Are you just steaming in a larger pot them I am maybe? Jane Can you tell I'm into this greens thing? Yesterday radish tops and tonight I cooked up golden beet tops. They came out fantastic. The texture and taste is very similar to chard. This is basically fat free also. I steamed the beets and chopped some for the top as a garnish. Beet Greens and Bottoms Too 1 large bunch of red or golden beet tops, washed and torn in pieces 1/2 large onion coarsely chopped 2 garlic cloves, minced 1 1/2 cups water or veg. broth 1 tsp. mustard seeds 1 tsp. non-salt seasoning like Mrs. Dash 1/2 tsp. cumin dash thyme dash of black pepper dash of sea salt Bring water or broth to a boil, add all ingredients and let simmer for about 20 minutes. Stir often. I ate this in the center of my mashed potatoes and topped with slices of steamed beets. and tomorrow I will take the balance to work and eat on rice. *Note - When I wash the greens I always place them in a sink filled with salted water. The salt will pull the grit and soil out of the greens. Then I place them in a colander and run water over them several times and I turn them.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 -Jane, I love beats..I cut off the tops leaving apx. 2 inches of the stems, do not peal the beats. I boil until tender and then peal. Doesn't take long at all for them to cook even at this altitude. Have always thrown away the green tops (shame) but I sure won't do that from now on. Raised here in the *old West* we were raised with different food and *greens* was not one of them. In the last 20+ years I have discovered such wonderful greens and I eat some almost every day. Thanks to all of you for your great ideas. Deanna In , " Jane " <twoslim@v...> wrote: > > I love beets and beet greens, I will try this. > Question: > Do you steam the whole beet? > I have never had good luck steaming beets, they take too long to cook, so I always boil them. Are you just steaming in a larger pot them I am maybe? > > Jane > > > > Can you tell I'm into this greens thing? Yesterday radish tops and tonight I cooked up golden beet > tops. They came out fantastic. The texture and taste is very similar to chard. This is basically fat free also. > I steamed the beets and chopped some for the top as a garnish. > > Beet Greens and Bottoms Too > > 1 large bunch of red or golden beet tops, washed and torn in pieces > 1/2 large onion coarsely chopped > 2 garlic cloves, minced > 1 1/2 cups water or veg. broth > 1 tsp. mustard seeds > 1 tsp. non-salt seasoning like Mrs. Dash > 1/2 tsp. cumin > dash thyme > dash of black pepper > dash of sea salt > > Bring water or broth to a boil, add all ingredients and let simmer for about 20 minutes. > Stir often. I ate this in the center of my mashed potatoes and topped with slices of steamed beets. and tomorrow I will take the balance to work and eat on rice. > > *Note - When I wash the greens I always place them in a sink filled with salted water. > The salt will pull the grit and soil out of the greens. Then I place them in a colander and run water over them several times and I turn them.. > > > > > > Quote Link to comment Share on other sites More sharing options...
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