Tag Archives: beet greens

WHAT TO DO WITH GREENS: got collards, kale, beet, or turnip greens?

Your beets came with nice pretty fresh green leaves?  Wondering what to do with them (you did not throw them away, did you?)

Here are some recipes  I enjoy so much that I make them over and over again.


1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1 – Mix  apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours

this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.

6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away.


What I got this week:

RED BEETS…………………………..1 bunch
DILL……………………………………..1 bunch
ZUCCHINI.………………………….5 pieces
PARSLEY…………………….1 bunch
SWISS CHARD.……………..1 bunch
BLUEBERRIES………………..8 oz.
SPBERRIES………………..8 oz.

I loved the round zucchini I got last week!  Of course, I spiralize any zucchini in sight — the round one was easier because I did not have to cut it into pieces, and I did not lose as much as I would with a long zucchini. Plus, it’s just cute.

The raspberries will go into a smoothie, probably tomorrow morning.

Blueberries are so curious — they gel up right away — I may make a dessert with them for my roommate.??? Blueberry pie???? Probably not… maybe just gelled up blueberries, as a “pudding”.

The beets had lovely greens – I will probably make up some massaged greens tomorrow night, for my weekend lunches.  I’ll juice these beets, just because I still have some left from last week, so I have plenty for my famous ground beet salad.

lettuce lettuce and more lettuce… and chard.  My room-mate has come up with a salad dressing that wilts anything in sight — I must study that and learn to make something that works like that.

Yum!!! Cucumbers!  I will need to score some tomatoes, to make my easy cucumber tomato salad — thinly sliced, sprinkle with pepper, soak in apple cider vinegar — just like Grandmom used to make.

This parsley doesn’t look like parsley to me — it has big leaves. I ate one as I bagged the bunch, just to find out what it was… tastes like parsley.  I told my room-mate she could use some of it, and she thought it was a leaf for salads — hey!!! it wasn’t half bad as  1/3 of a lettuce mix with tomatoes (I gave her a bag of the lettuce mix I got last week)

10-04-07 CSA SHARE: WHAT I REALLY GOT: Surprise! Surprise!


Boo hoo!!!! there I was hoping for that delicious red kale again — and I was looking forward to broccoli…… oh well… this is a crap shoot, or, more positively, we could look at it as a “surprise party” every week. I’m glad I started writing here, because it is interesting, since I have started tracking, to see how many times they got my hopes up and then delivered something else. The something else, more often than not, stretches my creativity,and opens up new avenues and choices.

We are back to lettuce. Lots of it, again. I turned in one red lettuce for more arugula.


Baby Arugula
Cherry Tomatoes

Broccoli Swiss chard (looks like I’m no expert)
Red Kale Collards
Red Beets…. huh? Is there any other color?
Red Leaf Lettuce
Batavian Lettuce
White Turnips
Baby Pumpkin

I also got three things of baby bok choi

Tonight will be grated beet and turnip mix, massaged kale (left over from last week, but still good), probably mixed with beet greens (I looked for kalamata olives, but did not see any at the market, so I will probably do these with sea salt — I was suprised to see, last week, that, with about 1/4 teaspoon sea salt, the greens practically “melted” (I had never tried adding salt, mainly because I do not use salt, and just have the one shaker-full for guests). I’ll probably make a nut pate with some of the dehydrated tomatoes, because I want some protein and some fat.

I will make my usual massaged kale salad with the collards and a little added onion. (This week, I did the kale with Thai curry paste, and it was a smash hit… I think it would be better with sesame oil, so I will look for some extra-virgin sesame oil, if there is such a thing— otherwise, I think it will be okay with olive oil)

I will also make some salads via Tomoko’s method of cutting the lettuce to shreds (even though this lettuce is so soft) to take to school for lunch on the weekend.)

princess-kitty.jpgUh oh! Here comes Princess Pet Kitty! Must stop and bow to Her Petness’s demands or she will walk on the keyboard. Must sign off right away. Ahhh, but she is so beautiful and sweet and loving and friendly when I do her bidding. She even purrs for me, if I pet her on demand. How lucky I am to have her!