Type what you have

Ingredients

• ✓ beet green
• water
• garlic
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat. Add water and beet greens; cook until greens have wilted, 3 to 5 minutes. Season with salt and pepper and cook until most of the liquid has evaporated. Add garlic and cream and simmer until cream has thickened, about 5 more minutes.

By Colin Linton

Ingredients

• ✓ beet green
• butter
• onion
• white wine
• arborio rice
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
2. 2 Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

By Tightropewalker

Ingredients

• ✓ beet green
• olive oil
• bacon
• garlic
• kale
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
2. 2 Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.

By elk137

Ingredients

• ✓ beet green
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• mixed greens
• spinach
• swiss chard
• corn
• pearl barley
• cremini mushroom
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ beet green
• kidney bean
• olive oil
• onion
• garlic
• baby spinach
• beet stem
• imitation bacon bits
• red wine vinegar
• salt

Instructions

1. 1 Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
2. 2 Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

By truckersmom

Ingredients

• ✓ beet green
• carrot
• potato
• beet
• onion
• garlic
• chickpea
• olive oil
• thyme
• salt
• pepper
• white wine

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots, potatoes, beets, onion, garlic, and chickpeas into a 9x13-inch baking dish; drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in wine. Return to the oven, and bake until wine has mostly evaporated and vegetables are tender, about 15 minutes more. Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

By mgoblue1

Ingredients

• ✓ beet green
• beef oxtail
• onion
• carrot
• cabbage
• celery
• pearled barley
• onion soup mix
• dill weed
• cinnamon
• bay leaf
• water
• beet
• salt
• black pepper
• sour cream

Instructions

1. 1 Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
2. 2 Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
3. 3 Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

By K Lea

Ingredients

• ✓ beet green
• turnip green
• kale
• olive oil
• garlic
• parmigiano reggiano cheese
• kosher salt
• olive oil
• onion
• roma tomato
• garlic
• rosemary
• kosher salt
• bay leaf
• chili flake
• leek
• carrot
• turnip
• beet
• white wine
• cannellini bean
• green bean
• water
• flat-leaf parsley
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ beet green
• olive oil
• garlic
• red pepper flakes
• salt
• black pepper
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes, and drain in a colander.
2. 2 Immediately immerse in ice water for several minutes to stop the cooking process.
3. 3 Once the greens are cold, drain well, and coarsely chop.
4. 4 Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.
5. 5 Serve with lemon wedges.

By Daryl Gerboth

Ingredients

• ✓ beet green
• beet
• orange
• granny smith apple
• olive oil
• raspberry vinegar
• white sugar
• salt
• garlic
• sunflower seed

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

By Allrecipes Member

Ingredients

• ✓ beet green
• walnut
• beet
• beet greens
• walnut oil
• goat cheese
• kosher salt
• black pepper
• champagne vinegar
• chive

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich