A question about a recipe: Warm Beet Greens with Sour Cream Dressing
In Step 2 it says: Spread the greens in the pan and cover with a lid." When I cook beet greens (usually freshly picked or frozen right after picking) they tend to turn into an unappealing grey when covered so I stopped covering them at all, although many recipes tell you to cover them. Any ideas what could be causing this discoloration, and do you think not covering them in this recipe would be OK? Thanks.