3.13.2019

I've Got the Beet (Greens)

Severo brought home FIVE pounds of beet greens from his day job (produce clerk at a local independent market).
FIVE POUNDS!
They almost filled a brown bag.
 What did I do with them?

The Google gave me this recipe from the NY Times: Sauteed Beet Greens with Garlic and Olive Oil
One pound of greens, before and after blanching
I pretty much followed the recipe, so click on the link to get it.
Blanching instructions are in the second recipe below.
Blanching / draining directly over the stock pot to capture all the nutritious beet water.
(I freeze for later to use as veggie stock for beans and soups).

Sauteeing: before / after
 Deployed as a spinach substitute for Eggs Florentine
The Hollandaise and Bacon totally erased any healthy aspects of this breakfast.
It was DELICIOUS!
The blanched beet greens DO have a very spinachy flavor. I next thought of Creamed Spinach.
I was surprised to discover nary a recipe in my cookbook collection. Back to The Google:
Morton's Steakhouse Creamed Spinach (Copycat) by Dinner then Dessert
I made some minor caloric reductions and reconfigured the amounts for four servings (vs eight).

Creamed Greens
serves 4
221 calories per serving

INGREDIENTS
  • 1 pound fresh greens, blanched 
  • 2 tablespoons unsalted butter 
  • 1/2 medium yellow onion minced 
  • 3 cloves garlic minced 
  • 1/4 teaspoon freshly grated nutmeg [didn't use] 
  • 2 TB all-purpose flour 1 3/4 cups half-and-half 
  • 2 TB grated Parmesan cheese 


INSTRUCTIONS
Blanching:

  • Bring a large pot of water to a boil. 
  • Add the greens and cook just until wilted, about 2 minutes. 
  • Drain in a strainer or colander. 
  • Chop the blob of greens into a 3/4 inch widths. 


Making the creamy part:

  • In a large skillet melt the butter with the garlic and onions. 
  • Cook on medium low for 8-10 minutes or until the onions are translucent. 
  • Add in the nutmeg. [didn't] 
  • Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty. 
  • Add the half an half and cook until boiling. 
  • Low boil for 6-8 minutes or until the mixture has thickened. 
  • Add in the greens and the Parmesan cheese and stir to combine.

Enjoy!

I still have three pounds to deal with. Thinking of blanching and freezing it all.

No comments:

Post a Comment