Any good ideas? We are yielding quite a bit right now.
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Martha Rose Shulman has a great recipe for greens at
Simply saute them with olive oil, salt, pepper & garlic. They're delicious!
Merrill is a co-founder of Food52.
This recipe is a total winner: http://www.food52.com/recipes...
I used beet greens in my New Year's Day Greens with Pine Nuts and Raisins. http://bit.ly/lfI7M1 (and I'm going to try the pink greens - yum!)
Use just like spinach (without the stems). With the stems on, they're great in frittatas, and pasta dishes.
Ooo, I LOVE beet greens! You can toss them in a soup just like you would spinach, or they make a wonderful pesto: http://migrantkitchen.blogspot.com/2011/01/pink-pesto-pasta-with-beets-asparagus.html
Word to the wise, though: they will turn any dish a lovely magenta. I think it's fun, but i couldn't convince my boyfriend to eat purple vegetable soup!