Comments on: Curried Beet Greens Brunch Platter

By: healthy school snacks

healthy school snacks — Tue, 06 Sep 2011 23:39:32 +0000

Great Cooking…

[...]Curried Beet Greens Brunch Platter » Not Eating Out in New York[...]…

By: David Schrimsher

David Schrimsher — Wed, 27 Apr 2011 04:49:30 +0000

My wife is vegetarian but I am not. I cook the majority of the time. I try to find recipes that are veggie that I can cook that will satisfy both of us. But it’s rare that I don’t cook with two pots. One with meat, one without. but this will become a staple. We love beets but I had never cooked beet greens. What an oversight!

By: bean

bean — Sat, 16 Apr 2011 16:25:15 +0000

good stuff, cathy! : )

By: moot

moot — Tue, 19 Oct 2010 02:41:26 +0000

The following was a great

By: Jane

Jane — Fri, 23 Jul 2010 00:07:30 +0000

I wasn’t sure if I could use the stems along with the beet greens … so I turned to the Internet and found your blog.

I’m now sitting here with a delicious bowl of greens (with stems) cooked in the vegetable broth with garlic, salt & pepper that I cooked my chicken legs in. I can’t say which is yummier now, the greens or the broth! (I hate chard, by the way … so, a note to chard haters: you gotta try beet greens!)

Thanks for the tips, and I’ve bookmarked your blog.

By: Sarah

Sarah — Thu, 14 Jan 2010 17:00:25 +0000

I am ashamed to say I was one of those “beet green cutting” offenders. I knew the greens were edible but had no idea what to do with them. Thank you so much for this recipe. I made it last night and it was fantastic, and gave my taste buds something new. I even managed to poach the eggs in one try, which I was very proud of after just watching Julie Powell’s numerous attempts in Julie & Julia.

By: maggie

maggie — Sat, 20 Sep 2008 14:08:38 +0000

A friend at my CSA said that beet and chard plants are actually very closely related, so eating the greens is a must!! Though I guess they wilt quickly, so you have to cook them right away!

By: Naomi

Naomi — Mon, 01 Sep 2008 18:39:01 +0000

Just made these for mom and the boyfriend for brunch. I made golden beets last night with dinner and saved the greens for this very recipe. Awesome, awesome and even more awesome. Definitely a hit. Thanks so much for sharing.

By: bionicgrrrl

bionicgrrrl — Sun, 17 Aug 2008 02:30:59 +0000

i love beet greens also, but you have to be careful with the color bleeding. i added beet greens to miso soup once, and completely frightened my boyfriend with the bloody soup.

By: Joanna

Joanna — Fri, 15 Aug 2008 15:26:56 +0000

Mmm, this looks delicious, and I love that you don’t need to cut the stems out and cook them separately. That’s one of the reasons I don’t buy chard very often, actually – the preparation just takes so long!

I saw a pretty funny sight at the greenmarket last weekend: beets with greens attached and a big sign labeled “beets,” right next to turnips with greens attached labeled “turnip greens.” But of course both are really 2 vegetables in one, which is great!