MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

3.7.14

WILTED BEET GREENS


I am in love with fresh beet greens. I used to hate it, because people always, always overcook them. I have seen recipes suggesting from 4 to 5 and sometimes even 10 minutes of cooking time. I made two batches. I braised the first batch for 4 minutes. The greens were soggy and tasted horrible. The second time I barely wilted the leaves. They were piping hot, but were more wilted than cooked. These tasted delicious! A friend suggested cooking tiny young beets with the greens attached. This maybe a novel idea but either the beets will be tough or the leaves soggy. With an endless supply of beet greens growing in the garden I add them to every stir fry and pasta dish I make these days.  Who would have thought!

1 tsp olive oil
1 clove garlic, minced
1/4 cup apple cider vinegar
1 pound beet greens, chopped
1/8 cup water
salt and pepper



  • Heat the olive oil in a large sauté pan over medium heat.
  • When it's hot and shimmering, add the garlic and cook, stirring constantly, for 1 minute. 
  • Pour in the vinegar and bring to the boil.
  • Cook the vinegar for 2 minutes. [do not add the greens just yet]
  • After the vinegar reduced stir in the beet greens to coat with the vinegar and then add the water.
  • Bring to a simmer and then flip the greens.
  • Remove pan from heat. The greens will be just wilted.
  • Sprinkle with salt and pepper and serve immediately.

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive