Beet green are super tasty, but lot’s of folks don’t know how to prepare them.
“Eat your greens” my grandmother used to tell me growing up. She had a knack for growing swiss chard and beet greens the size of a house. So I always had a lot of them to eat when we visited her. Plus she’d show up at our house with the car stuffed full of vegetables from her garden. Including, of course, beet greens.
Here’s one recipe that makes a nice side dish to a meal and includes beet greens. The recipe has a good flavor coming from the greens, a little bitter. Anchovy, salty. Lemon, more bitter. The salty bitter flavor is nice, when the greens are quickly sauteed to soften them and cut down on the bitter flavor.
Chop the greens pretty fine, so they mix up well with the salty fish. And don’t be shy about putting the lemon juice on the final product. It really adds to the flavor.
Don’t overcook the beet greens, just sauté them until they become tender and that’s it.
Below is the recipe, instructions and a video showing the steps to follow along. Let me know if you try it and about your results. Remember “eat your greens!” Thanks, Delicious EricPrint
Beet greens with anchovy is a nice side dish to add to most any dinner meal. I like it particularly with fish as the main course. A simple and quick to make dish that is a bit out of the ordinary.
Beet Greens with Anchovy
- Beet greens from 2 beets
- 3 anchovy fillets
- 1 clove garlic
- 1 slice lemon
- 2 table spoons sesame seeds
- Olive oil to sauté greens
- Chop beet greens into small pieces.
- Dice garlic clove.
- Sauté beet greens and garlic on high heat with olive oil for 2 minutes, no more.
- Dice anchovies and mix with the sauteed greens and garlic in a small bowl.
- Add in sesame seeds.
- Squeeze juice of lemon slice onto salad and serve.
The lemon some folks find a little too strong, so you might want to try some with and some without and see what you like.
Keywords: Beets, Beet greens, Anchovies, Sesame Seeds, Salad, Side Dish, Recipe