<p>Beet greens
What do you do with them?
I have been tossing them in the compost but I know that people do eat them. </p>
<p>Beet greens are delicious! They have a very faint beet flavor, but mostly taste like other mild greens (chard).</p>
<p>I cook them just as I would cook chard, usually sauteed with a bit of garlic.</p>
<p>Wash them well, chop the stems and greens separately. Boil or steam potatoes, and toward the end of the cooking, add the stems, and then the greens a few minutes later. Cook till done, then mash with butter, sour cream and pepper. You can add chopped green onions. </p>
<p>This is a version of colecannon, a classic Irish dish. The potatoes turn a lovely pink, which delights kids of all ages. Some might prefer that the stems be left out. </p>
<p>I wash them thoroughly and then cut them up, cook and enjoy them. Put them in a pot with .5 inches of boiling water and steam until tender, seasoning to taste. Putting them in mashed potatoes sounds fun too!</p>
<p>My H tosses them in with his juicing concoctions.</p>
<p>OMG, the idea of beet greens being thrown out goes to my heart! :)</p>
<p>I favor the saute with garlic and olive oil method. You can mix them with other fairly tender greens, such as chard and spinach, too.</p>
<p>I actually plant beets in my garden solely for the greens.</p>
<p>Due to negative feedback, my CSA started sending beets sans the greens last year. Sad. Beet green are one of the more flavorful, tender greens out there. </p>
<p>Beet greens are botanically almost identical to chard. Both are beta vulgaris.</p>
<p>greatlakesmom, perhaps beet greens lovers could arrange to receive the castoff greens of the misguided! :)</p>
<p>This!
<a href=“http://allrecipes.com/recipe/simple-and-delicious-beet-greens/”>http://allrecipes.com/recipe/simple-and-delicious-beet-greens/</a></p>
<p>I clean them well–use a lettuce spinner. Cut them up and saute them in olive oil and garlic–sometimes I’ll squeeze in a little lemon juice.</p>
<p>At first blush I thought that maybe this thread should be merged with the fermented cod liver oil thread 
I guess I was wrong.</p>
<p>Nooo!!! Not even close! Beet greens are delicious. 
</p>
<p>I like a little vinegar (or lemon) on my beet greens. Had some a few nights ago on the side with beans and rice.</p>
<p>I bought verjus that I found in a Farmer’s Market and have started using it on beet greens as well as on spinach and kale that I also saute with a little olive oil and garlic. Has anyone ever heard of this? It’s a juice similar to vinegar that comes from pressing unripe grapes. I’d never seen it before, but now I’m hooked. </p>
<p>I will give them a try. </p>
<p>I’ve been waiting for this thread for sooooo long!!!</p>
<p>Discovered beet greens a few years ago. Yum, yum. Older relatives who were born and bred on farms said back in the day they threw away the greens after harvesting the beets. They didn’t know what they were missing!!!</p>
<p>Wash them thoroughly, sautee with your favorite oil or healthy fat (I hear duck fat makes them taste great), add fresh garlic and a bit of fresh onion and season. Wonderful!!!</p>
<p>I will take cod liver instead! </p>
<p>Recently I roasted Beets and washed the greens and froze them. I figured I use them in a soup, or omlettes or lasagna…is that the best way to use frozen Beet greens? Any other suggestions?</p>
<p>Ii think you could use them the same way you use frozen spinach.</p>
<p>Lately I’ve had a hankering to make this–
<a href=“http://www.foodnetwork.com/recipes/emeril-lagasse/pickled-eggs-and-beets-recipe.html”>http://www.foodnetwork.com/recipes/emeril-lagasse/pickled-eggs-and-beets-recipe.html</a>
which I remember from my youth.</p>