Get Your Beet Greens

Turn an unloved part of the vegetable into a delicious side dish.

Jewish Week Online Columnist
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A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.

Because beets are a root vegetable, the greens tend to hang around in the dirt before being picked, so they need a good wash before being used. But don't let that stop you, beet greens are delicious, a bit like spinach or kale in texture, with a mellow, peppery flavor.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
2-3 bunches beet greens
2 tablespoons oil
1 small onion
8 ounces mushrooms, chopped
3-4 tablespoons vegetable stock
salt and pepper to taste
Recipe Steps: 
Bring a medium pot of water to a boil. Rinse the greens and remove the stems. Throw into the boiling water and blanch for two minutes, before removing them to a bowl of ice water to stop the cooking process.
Meanwhile, heat the oil in a pan over medium heat. Chop the onion and add it to the pan. Cook while stirring regularly, about 10 minutes. Add the mushrooms to the pan and cook another 5-7 minutes until soft.
Pat the reserved greens dry and add to the pan, then add the vegetable stock and cook, stirring regularly, until the greens have cooked down like spinach, 3 to 4 minutes. Serve hot.