AKICILJ: the bitter green edition

[mrissa]

timprov has already done the grocery shopping this morning, because he is efficient like that, and he has returned home with beets. Red beets! Golden beets! We have beets. We also have plans for beets.

What we do not have plans for, but have quantities of anyway, is beet greens. They come attached to the beets. They are huge and luxurious and occupying more of our fridge than I really expected.

Does anybody know of anything nice that can be done with beet greens? My mother is not fond of this type of green, so my first line of culinary inquiry is not helping this time around. I like recipes, but I also like "cook 'em for awhile with some of this and some of that" level of specificity--does not have to be measured in tablespoons. (Or coffee spoons. Or T.S. Eliot.) (Bonus points for T.S. Eliot, though.)

Comments

[hbevert.livejournal.com]

Nice to see some other comments regarding the beet greens' similarity to Swiss chard. Making a chard recipe with beets instead was the first thing that came to mind. Take four coffee spoons of olive oil and saute the thoroughly washed greens in it. You may want to cut the leaf off the stem and cook the stems first before adding the leaves. Add a splash (about another four coffee spoons) of balsamic vinegar, some chopped walnuts and serve over spaghetti with some gorgonzola as a garnish.

[mrissa.livejournal.com]

I'm not going to say I'll eat anything that goes well with walnuts and gorgonzola, but the statistics seem to lean that way.