Five Ways to use Beet Greens

These all sound like yummy ideas--esp. the chips. I think I'm going to try that with basil leaves today.

Make a beet green chiffonade and serve in a salad mixed with other greens. Or throw some in a pot of soup. Eat as you would Swiss chard..

We love beet greens. I think I'm allergic to beets now (I sometimes have a terrible reaction right after eating them, but not always) but not to the greens...

tender young beet green leaves are a nice addition, in my experience, to a salad. and i love kale, as you know, so will have to give those chips a try.

These are great ideas, and I've never heard of kale chips or beet green chips, but I love chips of any kind. Love greens, too. It feels like a mega-dose of vitamins when I eat them - like I'm suddenly Superwoman.

I love kale chips, but never thought of doing this with beet greens. I'll definitely give this a try.

Take the greens, clean them and run a knife along any thick stalks. Steam them until the stalks are tender(maybe 10 minutes). Meanwhile, heat about 1/4 cup of olive oil in a very small sauce pan to medium high. When the oil is hot drop in a couple of large garlic cloves that have been sliced thinly. Brown the garlic in the oil and at the end toss in some chili flakes if you fancy that sort of thing(and I do). If your greens aren't ready, remove the oil from heat and pour the mixture into a separate container or your garlic will turn into carbon chips. When the beet greens(or kale or rapini)are done drain and toss together with the oil and garlic mixture. Salt to taste remembering that no salt is almost a crime in the world of greens despite any professed ill effects to the contrary.

This method cured me of greens avoiding tactics.

DUH, I never thought to bake the beet leaves like I do kale to make chips! Perfect solution, since I usually choke down the sauteed leaves.

Try adding garlic to the stir fry. Yum! I had never thought of putting beet leaves in a smoothie. Think I will try that tomorrow.

I fry up a good pound of sugar-free bacon, reserving the grease and draining & crumbling the bacon itself. Then I go out and pull my beets w/ greens...wash both tops & roots and then peel & dice the roots like I would potatoes for fried potatoes and roll the greens up tightly and slice them (chiffonade) into medium sized slices. I dice up an onion too and start it to fry in the bacon grease and toss in my chopped beets and cover my skillet and let the beets cook w/ the onions & bacon grease. The LESS I mess with it the nice and crispier the beets and onions get. When the beets are tender I toss in the sliced beet greens and fold them into the beets/onions. When the greens are tender I plate up servings and sprinkle each with crumbled bacon and top with sour cream. Its an AWESOME meal in and of itself. Sorry Ive never taken time to take pictures. Its beautiful! :o)