Asian-Style Beet Greens. Using a wok is an easy way to cook fresh greens (such as beet greens, Swiss chard, and other greens — even Kohlrabi! ). They get a flavour boost by seasoning them with Asian-style flavors like soy sauce, a little unrefined sugar (for a teriyaki effect), fresh ginger, garlic and shallots. Plus a sprinkle of red pepper chili flakes for an extra kick. So tasty. Plus quick, easy and packed with nutrition!
What to do with beet greens? Saute or stir-fry them!
I grew up with my mother cooking beet greens and stems in a pot of boiling water. But there are so many better ways to enjoy these underrated greens. They can easily and quickly be stir-fried in a wok or sautéed in a large, deep skillet. Just treat them like you would mature spinach or Swiss chard. Both taste and structure is similar.
Where to find beet greens
The best place to pick up beets with the greens and root in tact is at the farmers market (or perhaps your organic farm delivery). Both roots and stems should be healthy! Look for bunches that are really lush, have a bright green color, without blemishes (no withering, yellow or spotty patches).
How to store:
Beet greens are best cut away from the roots (otherwise the roots take moisture from them) and store them unwashed in a separate plastic bag. They will keep fresh in refrigerator for about 3-4 days.
Looking for other beet green recipes?
Try this recipe for Sautéed Beet Greens with Garlic, Lemon & Almonds. Or try adding them raw to your next salad or smoothie.
Asian-Style Beet Greens
- 2 tablespoons soy sauce (or tamari)
- 1/2 teaspoon mascabado raw cane sugar (or coconut palm sugar)
- 1 tablespoon unseasoned rice wine vinegar (Japanese)
- 1/8 teaspoon red pepper flakes, or more
- Greens from one or two bunches of beets, rinsed and stems partially trimmed
- 1 tablespoons extra-virgin olive oil
- 1/2 tablespoon sesame oil (not roasted sesame oil)
- 1/2 tablespoon ginger, peeled and grated
- 2 shallots, finely chopped
- 2 cloves garlic, thinly sliced
- sesame seeds, to garnish
In a small bowl, mix together the soy sauce, sugar, vinegar and red pepper flakes. Set aside.
Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and shallot. Stir-fry for a few minutes, till shallot soft, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted.
Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!
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