Braised Beet Greens Recipe
recipetips.com - Don't discard the tops of your next bunch of beets. Try this easy, tasty dish: it's just as good as the more familiar red--or yellow--part of the beet.
braised beet greens
:Average of 5.00 out of 5 stars
mikekey's Review:
"What a great way to fix beet greens. I have always just steamed them and this is much more flavorful, and very easy to do. I sprinkled with balsamic vinegar."
Braised Beet Greens Recipe - Related Content
Ingredients included in this recipe are fresh beets with greens, olive oil, divided, garlic, minced, chopped onion, optional, salt & pepper, to taste.
Recipe courtesy of Chef Scott Newman from Oba! Restaurante in Portland, Oregon
Ingredients included in this recipe are beets, pitted prunes, washed, chopped, vegetable oil, garlic, pressed (optional), salt, pepper.
Ingredients included in this recipe are greens, washed and chopped (there are three types that most Southerners use; Collards, Mustard and Turnip), meat (smoked ham hocks or ...
Ingredients included in this recipe are lean salt pork or bacon, diced, fresh turnip greens, trimmed, water, onion (large), sugar.
Ingredients included in this recipe are bacon, bundle Asian green vegetables.
Ingredients included in this recipe are bags collards greens, cut and cleaned (HEB), boneless ham hocks, chicken bullion, water, jalapenos.
Greens Preparation | Greens Cooking | Tips
Greens
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.
Similar to sweet potato chips, the Beet Chip is made from beets as a snack product similar to traditional potato chips.
Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.
Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.
The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.
Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.
A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.
Advertisement
Advertisement