The Missus brought home some beet greens that someone gave her. How do I cook them? I’ll probably cook them tonight. First thought: Fry a piece of bacon and sauté them in the grease, and serve them with cornbread.
Cooking isn’t even necessary; raw works. That can be with other greens or by themselves as a salad.
You’ll like them fine with the bacon and cornbread. They’re a lot like spinach, only more robust and a bit earthier in flavor. If they have large middle ribs, I’d remove those. A lot of people put a little sprinkle of vinegar over them for an extra kick.
Personally, I like to just steam them and serve them as a side dish, nicely salted.
I was wondering about that. Without looking in the fridge, I’ll say the ribs are about a centimetre or so wide at the ends.
Yeah, I’d slice those out if crunchiness in your greens is problematic. 
Basically, if they seem tough to you, off with them!
Essentially, cook them like you would chard or spinach.
Sautee with garlic and a drop of balsamic vinegar is my favorite way.
I discard the ribs.
I sometimes make a pasta where I sautee the beets in some garlic, then when they’re getting close to being done, I toss in the greens. Put in a little water to make a thin sauce and toss with the pasta. Serve with a dollop of ricotta.
My wife will cut up and cook a few slices of bacon, then cook any kind of greens (beet, collard, kale, mustard greens, you name it and then add a piece of ham. With boiled potatoes and some good hot mustard it makes a wonderful meal.
We had seared ahi the night I posted this thread, so the greens have been delayed.
Tonight I’m making country pork ribs. We have red BBQ sauces, and I’ve also made the South Carolina-style mustard-based sauce I linked to in this thread. So the greens will be a side-dish to the ribs.
Just chop them up and use them as a lettuce. A light dressing, dried fruit like raisins & pine nuts or pepitas tossed with it is all you need. I grow beets in my yard and this is how we eat the greens.
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Just wanted to say that if anyone has a juicer, beet greens make excellent juice. While I like the flavor, beet juice is pretty intense and I always add something else. Beet greens taste like beets but aren’t quite as strong, and also have a nice slightly green flavor. I was surprised. I just stuck them through out of curiosity’s sake.
Chard IS beet greens, just a variety of beet grown specifically for the leaves and stalks.
Serve them with beets, as you would turnip greens.
I know, hence my suggestion.
I braise them in olive oil and add some lemon juice when they’re done. I think bacon is too strong - beet greens have a more delicate flavor than, say, kale or mustard greens.
I just sautéed them in a little olive oil, crushed garlic, and salt. The Wife said they were good. (I liked them too.)
Being Indian, I chop them up add pink lentils, water and pressure cook it to make a daal. Season it however you like. With a little rice, it’s a complete meal. Protein, carbs and greens.
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