Ingredients
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10
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1
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
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Directions
Beet Greens with Beets, When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes., Very tasty, savory way to enjoy both the red and the green! I had a couple of rather large, older beets from the garden. To compensate for tougher leaves, I cut off the stems, cut them in 1-inch lengths, and boiled them for a few minutes before adding in the chopped greens. I didn’t have any fresh ginger, so I substituted 1/8 tsp. powdered ginger plus 1/8 tsp. horseradish. Everything came out wonderfully! Thank you for providing a tasty non-sweet way of enjoying beets, and the greens, too. I’m looking forward to trying some variations with other greens and frozen beets this winter.
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Steps
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1
Done
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In a Large Pot Bring Lightly Salted Water to Boil. |
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2
Done
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Add the Greens and Cook to Just Limp-About 3 Minutes. |
|
3
Done
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Drain Well and Chop. |
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4
Done
|
Melt the Butter in a Skillet, Add the Garlic, Ginger, and Greens and Saute 1-2 Minutes. |
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5
Done
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Stir in the Chopped Beets, Lemon Juice, and Salt and Pepper to Taste. |
|
6
Done
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Heat Through, About 2 Minutes and Turn Into a Serving Bowl. |
