Name: Beet Greens
Ingredients: tops from young, tender beets; water; coarse sea salt; lemon juice

Beet Greens

Ingredients

tops from young, tender beets
water
coarse sea salt
lemon juice

Directions

Remove the tops from the beets and look them over.
Cook the beet tops in boiling, slightly salted water until tender.
Drain in a colander and chop finely.
Serve with lemon juice.

Recipe from a historical cookbook (Internet Archive).

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

Beet tops: Leafy greens that cook down into a tender, edible vegetable with a mild earthy flavour.
Lemon juice: Adds acidity that brightens the earthy flavour of the cooked greens.

“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.