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

[ellarien]

I've had beet greens fresh out of the garden that were just cooked on their own -- in a big pan with a little water until they wilt -- and they were quite tasty like that, but I don't know if that works if they weren't picked five minutes before they go in the pan.

(I have my doubts about the tenses in that sentence.)

[merriehaskell.livejournal.com]

It does, but I find they need butter, vinegar and salt to make them palatable in that case. (They get a little tough.)