Beet Greens
Ingredients
Directions
Prepare
Examine the beet leaves and discard any that are infested with insects.
Wash the leaves thoroughly in several changes of water.
Cook
Place the leaves in a stew-pan and cover with boiling water.
Add 1 teaspoon of salt for every 2 quarts of greens.
Boil rapidly for about 30 minutes until tender.
Serve
Drain the water, chop the greens coarsely, and season with butter and salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young beet plants
- Provide the leafy greens that become tender and form the main body of the dish.
- Butter
- Adds richness and fat to the cooked greens, improving flavor and mouthfeel.
The step that matters
Boil rapidly for about 30 minutes until tender. Greens need enough time in rapidly boiling water to soften fibrous leaves fully. Stopping early leaves them tough, so check for tenderness before draining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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