Our garden has an overabundance of beet greens- even late in the season. You can just steam beet greens and serve them with butter, but its nice to have something a little more interesting once in a while. I've tried this recipe 4 times and I have found that you need to stick to the directions fairly closely, otherwise you will overcook or over flavor your beet greens!
Yummy Beet Greens Recipe
1 lb beet greens (you can soak to wash, and rinse heavily)
3 cloves garlic, sliced or minced
1 tbs butter (or more :)
2 tbs olive oil
1/2 tsp chicken bouillon paste (or 1/2 chicken bouillon cube)
1/4 cup water
Bring the water to a busy boil and add the washed beet greens. You may have to wait for the first batch to cook down a bit before you can add the rest. Add in the garlic. Make sure to stir regularly to move the beet greens around- otherwise some will cook much more than others. As the beet greens cook down and the water has evaporated a bit, add the butter.
Turn the heat down to a med-low setting depending on your stove. Cook for 4-6 minutes after the beet greens wilted.
Mix together the bouillon cube with the olive oil. Add to the beet greens after the butter has melted.
Stir stir stir!! Drain, and serve with salt and pepper if desired.
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