Serves a Crowd
Bright Winter Side (Sauteed Beet Greens, Red Chard and Red Cabbage with Roasted Beets)
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russeaime February 5, 2020
Really enjoyed this! I had a hodgepodge of random things in the fridge that needed to be eaten ASAP and this was the perfect recipe. I didn't have any chard, so just upped the cabbage and added radish greens in addition to the beet greens. I also used golden beets and white wine instead of the chicken broth. Definitely keeping this in the midweek winter side rotation.
AntoniaJames January 30, 2015
Thank you for your comment, Katie. I use golden beets more and more these for precisely that reason! The vivid magenta dressing can be just a bit too much. Good idea using green cabbage, too, as the red can easily turn a pale purple if not handled with great care while cooking, which one doesn't notice with the bright red beets. What other changes did you make? Do tell!! ;o)
Katie H. January 30, 2015
Made a quite a few changes to this recipe but stuck to the same techniques and types of ingredients. I used golden beets and green cabbage instead of their red counterparts. It turned out flavorful and NOT PINK, which gave a softer look to the plate.
Bevi March 3, 2011
I love the simple seasonings, and the fact that these ingredients are almost always in my fridge. Thanks, AJ!
AntoniaJames March 3, 2011
Thanks, Bevi. Actually, I keep asking myself if it needs some herbs, other than parsley and bay leaf, and I always cconclude that there is so much flavor in the braised cabbage, greens and beets, that the usual aromatics and parsley are sufficient. A flavorful stock does make a difference, though. I do hope you try this! Doing errands in a cold rain last night, I was thinking about making this into soup, with a good Russian black bread (recipe to be posted before too long . . . I have developed one with a surprise ingredient, so stay tuned.) ;o)
hardlikearmour March 2, 2011
Love the color, AJ!
AntoniaJames March 2, 2011
Thanks! Mr T thinks this recipe should be called "Red over Green." He really, really likes this dish. I'm thinking about making it into soup next time, with some salty pork product included, most likely. ;o)
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