Beet Greens with Roasted Garlic combines healthy beet greens with the bold sassy flavors of roasted garlic in this simple dish.
Beet Greens with Roasted Garlic
By Sue Lau | Palatable Pastime
This is a simple recipe I have for cooking greens, in this case the tops of fresh beets which I save when I can. They are very perishable which is why you often see the tops cut off at the market with just the beet sitting there. So in that regard they aren’t always available but if you see beets with nice tops attached, by all means get them! Just avoid any that are yellowed or wilting (past their prime).
You can also use other favorite tender greens in this, such as chard or spinach, which are readily available. For sturdier greens, such as kale, they can also be used but I tend to lean towards shredding those so they cook faster and are easier to chew, and also they occasionally benefit from a splash of liquid beyond just the rinse water as they cook. Something like a dry wine, broth or touch of vinegar helps them steam along while adding extra flavor at the same time.
The garlic is actually quite easy to make, and if you don’t already know how, I have a recipe for that right here—>
I posted that early on to the blog, since it is a staple recipe I use often, and keep roasted cloves in the freezer as well. You can just freeze those separate on a pan and when they are hard, pack them up- that keeps them from sticking together. Some people also like to make a paste and freeze that in ice cube trays, but I prefer just the small cloves, especially for uses such as this. The berry vinegar I have used I made myself- or you can use whichever one you like, but I have a recipe for it inside of my schnitzel recipe:
This is a small amount (what came off one bunch of beets) but don’t worry- I remembered to weigh them so you can scale for a bigger recipe. Just be aware that even if it is just a couple of servings, in the pan the raw greens are really puffed up, so you may have to do that in batches.
I save my beets for other uses, except when I am putting them right back into the greens, which I sometimes do. I hope you enjoy! Until next time-
~Sue
Beet Greens with Roasted Garlic
Ingredients:
- 8 ounces beet greens, stems removed, well rinsed and spun dry
- 1/2 cup chopped onion
- 1-2 tablespoons olive oil
- 1/2 cup roasted garlic cloves
- salt and black pepper
- 2 tablespoons berry vinegar or red wine vinegar
Method:
- Rinse greens and spin dry, tear into smaller pieces.
- Heat oil in a large deep skillet and saute the onion until soft, then add the garlic cloves, greens, salt, pepper and berry vinegar.
- Cover the pan and allow to wilt for about a minute, then uncover and saute until leaves are tender to your liking.
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I always get beets with the tops still attached in my farm box but have never tried cooking them. I will definitely try the next time I get a delivery. Thanks Sue!
Always good to make use of what you have. You have to be quick though as the greens won’t keep long in the fridge.
LOVE beets! This looks yummy!!
Thank you. You can also use chard or spinach in this.
I am a housewife very happy with your recipes, my children do not get tired, I hope you do not stop doing these fabulous things, I love this recipe house