Beet Greens Recipes: Don't Toss Them Unless It's In a Salad

Why You Should Eat Beet Greens

There are many good reasons why you should eat beet greens, other than that they taste good if prepared correctly. Beet greens are a good source of dietary fiber and protein. They also contain, many vitamins and minerals, such as Magnesium, Potassium, Vitamin C, Folate, Calcium, Vitamin B6, Vitamin B12, Vitamin A,, Vitamin K, Beta carotene, Phytosterols, Lutein, and Zeaxanthin.

Most Americans eat far too little green vegetables, many of which are rich in nutrition, and many of which are considered to be super foods, such as spinach and kale. Fiber is important in regulating good digestion and maintaining a healty colon. Some say that many of these foods can even help with the prevention of certain types of cancers, although I am not a medical professional, and can not attest to the accuracy of these claims. If you are going to make significant changes to your diet, it is always wise to consult your physician first.

The Eleventh Commandment of Beet Recipes is Never Toss The Greens (Unless It's In a Beet Greens Salad)

So many times I go to the supermarket and on the shelf where the beets are I find numerous piles of leafy beet greens that customers have ripped off of the beets and left to sit. Other people take them home and throw them in a compost pile. What a waste. Beet greens can be used ot make many wonderfully nutritious dishes, that are relatively quick and easy to prepare.

My first use before anything else for beet greens is in my regular juicing routine. My favorite juice recipes is something like this:

• 1 Bunch of Beet Greens-Rinsed and cut into pieces that fit into your juicer feed tube
• 2 or 3 carrots-rinsed, but not peeled
• 2 apples-cored, not peeled
• 2 stalks of celery-rinsed and cut into pieces to fit your juicer feed tube
• 2 cactus pears-cut skin off and remove ends
• 1 large red beet
• 1 handful of kale or spinach greens
• 1 hunk of ginger or horseradish-peeled. More ginger or horseradish=more kick

You can use the left over pulp for your compost pile now, or I like to pickle the pulp and mix it with canned tuna. (people think that's weird, but I like it).

Sauteed Beet Greens With Chicken and Mushrooms

Who doesn't love 'shrooms? They add a nice fungal taste to any dish. Remember, you should always invite a mushroom to your party, because he's a fun-gi (get it)? So, let's get down to it.

Here's What You Will Need

• Saute' or frying pan
• Pot big enough for 1 lb chicken breast.
• Sunflower oil or coconut oil
• 1 cup of sliced mushrooms (rresh ones of your own choice), or you can buy them canned or in a jar, but they may be packed in ethyl methyl bad stuff.
• 1 bunch of beet greens
• McCormick's Italian Seasoning
• Sea Salt
• Peppercorns in grinder.
• 1 cup of chicken stock
• 1 lb boneless skinless chicken breast.

Preparation Instructions

1. Boil chicken breast until done all the way through-30-45 minutes.
2. Cut cooked chicken into small pieces.
3. Brown chicken in frying or saute' pan in 2 tbsp of sunflower or coconut oil.
4. Put chcken aside.
5. Remove beet green leaves from stems.
6. Roll beet greens together lengthwise, and slice into strips crosswise.
7. Blanche beet greens for 2-5 minutes in boiling water left from boiling chicken.
8. Remove beet greens from cooking pot.
9. Add two tbsp of sunflower oil or coconut oil to frying pan.
10. Add beet greens,1/4 tsp of sea salt, 1/4 tsp of fresh ground peppercorns, 1/2 tsp of McCormick's Italian seasoning, and saute' on medium heat until greens are tender. Taste test is the best way to tell. When greens are tender, add mushrooms' and continue to saute' for another 2 to 3 minutes.
11. Drain oil off and add 1 cup of chicken stock and chicken and allow to come to a simmer. Simmer for 15 to 20 minutes.
12. Serve hot. Serves 4.

Greens and Beans, Lean and Mean

Ready for a tasty salad that packs a protein punch with very little fat? Of course you are! So gather your beet greens and garbonzo beans (or chickpeas, as some call them), a few seasonings, and we'll be off to our experiemental kitchen to make this tasty salad.

What you will need:

• Frying (saute') pan
• A Pot for boiling
• Sunflower oil
• McCormick's Italian Seasoning.
• Sea Salt
• Peppercorns in a grinder
• 1 bunch Beet Greens
• 2 cloves of garlic
• 1 15.5 oz can of Eden no salt added garbonzo beans (or any other no salt added brand)

Let the Cooking Begin

First step is to gather together your beet greens, as if they were your small children, wash them copiously with water. You can use stems or not use stems, it is up to you. Cut greens into thin strips across the leaf. If you keep the stems, cut them into 1" to 1 1/2" long pieces. Blanch the greens and stems for 3 minutes in boiling water to tenderize them. Transfer greens to a colander to drain them. Add two tablespoons of sunflower oil to your frying (saute') pan, then add beet greens, about 1/2 teaspoon McCormick's Italian seasoning, 1/4 tsp sea salt, 1/4 teaspoon of fresh ground peppercorn, 2 cloves of fresh minced garlic, and saute' over medium heat until greens are wilted and tender.(keep in mind, the less cooked the greens are, the more nutrional value remains). When greens are done, add them to a salad bowl. Drain and rinse garbonzo beans and add them to salad bowl with beet greens. Toss mixure before serving. Serves 2 people. (You can serve with fat free ranch dressing if you like). You can also add fresh diced raw onion to this salad if you like.

Note: If you want to add a little crunch to your salad, you can bake your rinsed, drained, and patted dry, gabonzo beans in a 375°F oven for about 30-40 minutes before adding them in.