Beet leaves are an edible leafy green that are a great replacement for sturdy greens like kale or chard. You can eat raw, steamed, sautéed, braised, or added to soups. You don’t need to waste them since they’re delicious and full of vitamins. The stems and leaves from beets are totally edible, extremely delicious and highly nutritious so they're great for our health!
Ellendra Nauriel wrote:Personally, I think beet greens taste better than chard. I'm not much of a "greens" person, but I sometimes chop some beet greens and mix them in with my spaghetti sauce a few minutes before serving.
I agree. Beet greens are my favorite, but I find chard in comparison fibrous and bland.
My favorite way to eat beet greens is greek-style simply cooked in a little water and dressed with oil and vinegar or lemon juice. Optionally add some chopped garlic.
Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri
I classify beet greens, chard and spinach as mild and tender. Typically I steam them lightly, then toss with butter. Whereas kale, brassica greens and collards I classify as bitter and tough. They get braised for about 1/2 hour with some fat, liquid and acid.
I grow broad stemmed chard. We take the green part off the stem and use the two parts separately. Green leaf parts go in salads and other places greens go. The wide stems are cut in pieces and steamed like asparagus. And yes I do have beets planted for greens with the roots as an after thought. In fact Lutz green stem and Lutz pink stem are both beet varieties grown for their greens...
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