Anonymous wrote:I cook them with spinach to make saag paneer or saag aloo.

Same here. I also add kale, mustard greens, mooli leaves as well as other veggies including cauliflower, cabbage, green beans, corn, carrots, cucumber - anything that needs to be consumed or cooked soon and goes well with saag. I usually make a big batch for freezing and distributing.

Anonymous wrote:Saute with garlic, then grate in parmesan and serve as bruschetta.

OP here. Just had this on a bagel with cream of mushroom soup for lunch. A++ good recommendation!

(To those asking about the beets — I had to eat the greens because I just finished making my annual borscht, which I don’t even like that much but make every year because I love the color so much. 😝)

I’ve made this before with beet greens instead of kale.

https://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf?epik=dj0yJnU9d2ljWkEzeXN4U3Y5UThjUUswcnYxZzRaMzhhSkJuZUcmcD0wJm49dERMZ01POUJTNlJiODJuWjZGUnF2QSZ0PUFBQUFBR0lkYS1R&preview=true

i throw all greens in soup w potatoes & onions
it's a version of caldo verde i learned from the ladies @ the kitchen of a local joint i frequented

Compost. That’s where my beet greens go…and the beets if I have anything to say about it, lol!

But seriously, I like to roast Swiss chard and onion tossed in olive oil, salt and pepper and some crumbled feta on top. I bet Beet greens would be good that way too.

salad with champagne vinagrette, walnuts and goat cheese

Anonymous wrote:I’m not a huge fan of bitter greens so give me something more interesting to do with them then just steaming or sautéing plain.

Do u have the beets they were attached to? If so I make a good salad with oranges (supremed) roasted beets onions and beet greens that’s good.

I love beet greens! But don't substitute them for spinach in anything with a white/cream/cheese sauce. You will end up with a pepto-bismol pink dish. Ask me how I know...

Pesto

Juice them with some carrot and apple and lemon (ginger optional)

I cook them with spinach to make saag paneer or saag aloo.

Saute with garlic, then grate in parmesan and serve as bruschetta.

Anonymous wrote:They really are good sautéed with onions and mushrooms. And then you can add them into an omelette or veg tart. You could also juice them.

I meant to say you can add them to a quiche with sausage. Beet greens and sausage is dynamite. Or you could go vegan with greens and sweet potatoes ginger tofu.

They really are good sautéed with onions and mushrooms. And then you can add them into an omelette or veg tart. You could also juice them.

chop them into an omlet
Mix them with shredded potatoes for potato pancakes
add them to the mix for spring rolls
add to your salad mix

I’m not a huge fan of bitter greens so give me something more interesting to do with them then just steaming or sautéing plain.