Fry
Moroccan Beet Greens
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16 Reviews
BriHin
July 20, 2024
Great greens, put all the spices together and combine with sauteing OliveOil over low heat. Don't over saute greens! Add 2tbsp water to get some steam going.
KareK
November 14, 2021
Delicious. I used thinly sliced, chopped fresh lemon instead of the preserved and that worked in a pinch.
Loralee S.
June 21, 2019
This was delicious! I made it exactly as written, although next time I think I will add some plumped raisins to it; I think a little sweetness would really complement the bitter. I had it with some nice bread toasted and buttered and two fried eggs for dinner tonight.
delicia.sampson.7
February 9, 2018
For "Southern Style" without pork: If you eat meat, substitute smoked turkey ( good butcher departments will have a smoked turkey leg.) or if you are vegetarians used smoked paprika and a good olive oil to drizzle on top.
DeVora
February 8, 2018
My husband disliked this recipe and said he likes the Southern style greens. Need a recipe without pork.
Stephanie
March 29, 2015
for the preserved lemons are they sliced in wheel shape, how thick and I am assuming submerged in liquid-cant wait to try
Durhamhp
March 30, 2014
if I want to make this today and don't have preserved lemons made, any suggestions for replacement? I know it won't be "the same," but maybe some zest instead?
Silly A.
March 30, 2014
What you are looking for is some acidity so I suggest you use olives and finish with some lemon juice or even vinegar. Sorry I am not sure about the exact amounts but you can start with 1tsp and add more to taste. Vinegar is surprisingly good with this!
SFCohen
March 5, 2014
Since lemons vary so much in size, about how much preserved lemon is "1/4 piece"? 1t or 1T?
Silly A.
March 5, 2014
Mine are 2 years old, and they're still good! I use organic lemons, sea salt, and a liquid made of half lemon juice, half water. I store them in the fridge, and I always follow my mom's advice (the only one I follow) to never use my fingers to get them out of the jar.
David L.
February 26, 2014
After reading, the Beets got the rest beat. I will try it soon especially since I just completed a batch of Preserved Lemons using Meyers, but also it seems less silly than the others. My one concern is the cilantro cooking for five minutes. My experience is cilantro looses its wonder with to much heat.
Silly A.
February 26, 2014
Good point about cilantro! I should try to add it at the end next time to compare. In Morocco, when you are at the market, you can smell cilantro from a distance, and the flavor is too strong for a garnish, that's maybe why it is always cooked in traditional Moroccan cuisine. If you ever try the recipe let me know what you think!
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