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Ingredient Challenge: Beet Greens


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Ingredient Challenge: Beet Greens

sprout | Jan 15, 2006 07:04 PM

I just got a small but lovely bunch of beet greens. Last fall I made a leek and beet green risotto, which was fantastic. That was my first experience with beet greens, but I think I'm hooked. However, I'm not sure what to do with this bunch, as it's small, I am cooking for one, and I am leaving town in a few days.

So. I need to make something tasty with the beet greens that won't result in a huge amount of leftovers. I also have limited grocery access at the moment. I don't want to just sautee them by themselves.

I was thinking about making a frittata, but couldn't figure out what would go well with the greens. Leeks again? Some prosciutto or other porky goodness? Arugula for a multi-green experience?

If I do make a frittata, another question: I can't get decent bread where I live. Is there another starch that goes will with frittata? Or should I just chuck pasta into the eggs themselves (like that gorgeous zucchini frittata picture) so that it's a self-contained meal?

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