Stir-Fried Beet Greens

[Guest guest]

Miriam:

Would this one work? You could adjust the seasonings to your liking:

 

* Exported from MasterCook *

 

Stir-Fried Beet Greens with Ginger and Green Chiles

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 3 Preparation Time :0:00

Categories : World Vegetarian (Jaffrey)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons peanut or canola oil

1 fresh hot geen chile -- cut into long fine slivers

3 slices fresh ginger -- cut into long fine slivers

1 pound beet greens -- (no stems) cut crosswise into fine

ribbons

1/3 teaspoon salt -- (or to taste)

 

Put the oil in a large pan and set over medium-high heat. When hot, put in the

chile and ginger. Stir a few times and put in the beet greens. Stir a few

times and then cover the pan. Turn the heat down to low and cook until the

leaves have wilted. Add the salt and stir a few times. Add 4 tablespoons of

water, bring to boil, simmer, and cover. Cook on low heat for about 30 minutes

or until the greens are tender. Stir every now and then during this period.

 

Cuisine:

" Indian "

S(ISBN):

" 0-517-596632-6 "

Copyright:

" 1999 "

- - - - - - - - - - - - - - - - - - -

 

Per serving: 45 Calories (kcal); trace Total Fat; (3% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 544mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : from book: In the Delhi region, many greens are cooked with this simple

seasoning of fresh ginger and chiles. If the beet greens are young and small,

you may leave them whole. They will also cook much faster. The leaves I used

here were large and mature, so they needed to be cut into fine ribbons. The

came off 3 bunches of large beets

 

 

 

[Guest guest]

> " Karen C. Greenlee " wrote:

 

> Would this one work? You could adjust the seasonings to your

> liking:

>

> * Exported from MasterCook *

>

> Stir-Fried Beet Greens with Ginger and Green Chiles

 

Karen,

 

I don't really like green chiles, but I guess it gives me an idea of the

type of thing you can do. Are only the leaves generally used, or can

you use the stems as well? As you can tell, we're not beet eaters. In

fact the last time I bought them was a year ago, for LAST Passover :-)

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

[Guest guest]

Miriam,

 

I float the beet greens in green pea soup. I add them near the end of the

cooking time. I don't use the stems, but they are edible. In the New

Laurel's Kitchen they are used in the Beet Borsht recipe.

 

Gina

[Guest guest]

Miriam, I decided I could raid my cookbook shelf for some help on cooking

beet greens.

I found *nothing* in

Bittman's " How to cook everything " (!)

Peterson's " Essentials of Cooking "

Camrass' " The Only Cookbook You'll Ever Need " (again !)

" The Fannie Farmer Cookbook "

" The All New Joy of Cooking "

and The Moosewood Collective's " Low-Fat Favorites " yielded (in a sidebar):

" NOTE: Beet greens are delicious, so save them and use them later - raw in a

salad or lightly steamed as a side dish. "

 

Looks like you've asked a tough question.

Next, I'll try the Web, but don't hold your breath!

Beth Ide