Help! What do I do with "beet greens"? What do they taste like? How do I cook them?

[Radio_Lady]

I have no idea. Where is Savannah cook and restaurateur Paula Deen when I need her?

[bicentennial_baby]

1. You can always ask the C&B group

:)

[Radio_Lady]

3. Oh, I forgot. I'll crosspost there. Thanks, BB.

[yvr girl]

2. They are one of my favourites

Invite me for dinner.

They are sort of like spinach or swiss chard. I boil/steam mine (don't overcook) and then eat them with a bit of butter, salt and pepper.

[Radio_Lady]

4. Sounds simple. My daughter is giving them to me tonight and I'll get to fix 'em tomorrow.

Re: A dinner invitation :-)

Can you pick up the fare from Vancouver, BC to Portland, OR? I'll meet you at the airport!

I'm dining alone tomorrow and you've got a deal!

Thanks for the information!

Making peace a priority,

Radio Lady in Oregon

[acmavm]

9. That's good. And you can also throw in a little ham or bacon & good

vinegar.

I love greens, dandelion, turnip, kale, spinach. All of 'em.

[Lisa]

11. hear, hear! I just cook them a little (should still be bright green)

They're great with a bit of lemon juice, or lemon pepper.

[skygazer]

5. I like them in a chicken dish

Any kind of sauteed chicken dish - I place the greens in the pan over the chicken for about the last 10 minutes of cooking, put on a lid and let them steam. The recipe I usually use has tomatoes, cooking wine and olives in it. Yummy. :9

[Radio_Lady]

7. That sounds DELICIOUS. I'll try it if I can... I do have the chicken!

Thanks for the YUMMY.

[u4ic]

6. Sautee them in a bit of olive oil and butter

with lots of garlic. Add a pinch of vinegar at the end to take out any possible bitterness.

[Swede]

8. This is a Western Canadian thing,also called pigs in a blanket.

Beet leaf holopchi
Beet leaves (approx. 36-48)
Bread dough (approx. 900g or 2 lbs)
Select young, soft beet leaves. Clean and pat dry.

Use your favourite bread or bun dough, or thaw frozen bread dough. I make a 2-pound dough recipe in my breadmaker using 1 litre (4 cups) of flour. Traditionally, white flour would be used, but I often use part whole wheat.

Pinch off a small ball of dough (approx. 1 to 1 1/2-inch, depending on the size of your leaves) and roll slightly with your palms into an elongated shape. Loosely roll a beet leaf around the dough (the sides are not tucked in) and place side-by-side in two well-greased 13 x 9 x 2 inch pans (or jelly roll pan or roaster). Cover with a clean dish towel and let rise in a warm place for about 1 hour until doubled in size. Bake at 350 F for 25 to 30 minutes. Use right away, or remove from pans when cool and put in bags to use later. These freeze well. Depending on the size of your leaves, this will make 3 to 4 dozen.

Sauce
60 ml (1/4 cup) butter
250 ml (1 cup) whipping cream
4 green onions, chopped
Small handful of chopped fresh dill
2 large cloves garlic, chopped fine
This makes enough sauce for about half of the rolls. Melt butter in a large frying pan and add onions, garlic, dill and cream. Let come to a boil, then turn down heat. Cut rolls in half (you can leave them whole if you prefer) and add to cream mixture. Simmer for a few minutes until they are warmed through and glazed (they will absorb most of the cream). You can use more cream and butter if you like more sauce.

[trof]

10. Deep fry 'em.

We deep fry everthang.

[Cruzan]

12. Chop 'em up and fry in a wok like pan with other vegetables and some meat

Then add rice or noodles and some seasoning. I've yet to try a vegetable this did not work well with.

Note: This is also my reply to the copycat thread -- sorry, didn't see your's first. A tumbler of rum before posting can have that effect.