Like all greens, these will sauté down to a much smaller volume. You can cook a large mound at once, as long as it fits in your skillet. Put the lid on and simmer the greens to wilt them down.
If using the stems, chop them into chunks of similar size.
If using the stems, wash them in a separate bowl.
Prepare an ice bath: a bowl of cold water and ice. Submerge the greens in boiling water for one minute. Remove the hot greens with tongs or drain them into a strainer or colander. Place them in the ice bath until cold. Drain into a strainer.
Prepare an ice bath: a bowl of cold water and ice. Submerge the greens in boiling water for one minute. Remove the hot greens with tongs or drain them into a strainer or colander. Place them in the ice bath until cold. Drain into a strainer.
Optionally, add a diced shallot and/or ¼ tsp (1 mL) red pepper flakes.
The water from the rinsing should be enough to steam the leaves slightly. If the leaves don’t start shrinking within 30–60 seconds, or if the garlic starts turning brown, add a couple more spoonfuls of water.
For a more intense acidic flavor, add 1–2 tablespoons (15–30 mL) vinegar to the pan along with the juice of one orange. Simmer for an additional 2–3 minutes or until liquid has boiled away. Serve topped with orange zest. [3] X Research source Beet greens are high in sodium already, but you may add a pinch of salt and pepper if you think the dish needs more flavor. [4] X Research source
Optionally, add a bunch of fresh basil leaves for a more familiar pesto taste, or a bunch of radish greens for a peppery flavor. [6] X Research source [7] X Research source
Prepare a bowl of cold water and ice. Bring a large pot of water to a boil, then drop the leaves in for 1 minute. Transfer the greens to the ice bath until cool, then remove.
Pine nuts take about 5 minutes. Walnuts take 10–15 minutes. Pistachios take 6–8 minutes. [9] X Research source
Pine nuts take about 5 minutes. Walnuts take 10–15 minutes. Pistachios take 6–8 minutes. [9] X Research source
You may need more or less olive oil than the recipe calls for. Optionally, complement the pistachio version with 1½ tbsp (22 mL) fennel fronds, 3 tbsp (45 mL) fresh parsley, and 1 tbsp (15 mL) lemon juice. [11] X Research source
Store leftovers in the fridge for up to one week. For longer storage, pour into ice cube trays, cover with olive oil to prevent darkening, and freeze. Pop out into plastic freezer bags and store up to 6 months. [14] X Research source
Beet greens become more bitter and toughen as they age. When serving raw, it’s best to stick with the young greens sold in late spring or early summer. [15] X Research source
Preheat oven to 350ºF (175ºC). Cut off stems, wash and pat dry the leaves in a kitchen towel. Toss leaves with a light coating of olive oil. Add salt and pepper if desired (taste first; beet greens are already salty). Bake on parchment paper-lined pans for 15 minutes, turn, and bake for 10 more minutes.
