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Three Easy Turnip and Beet Greens Recipes

Ingredients

  • 1 tbsp sesame seeds
  • 8 cups loosely packed beets and/or turnip greens
  • 1 tsp extra-virgin olive oil
  • 1 clove garlic minced
  • 1 tsp grated ginger
  • 1 pinch salt
  • 1/2 tsp sesame oil

Instructions

  1. In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.

  2. Wash greens. De-stem beet greens and reserve stems. Chop both types of greens as required/desired. Chop beet stems into 1 inch segments.

  3. In large skillet, heat oil over medium-high heat. Add beet and turnip greens, garlic, ginger and cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.

Recipe Notes

Variations: 1) Lemon Wilted Greens: Omit sesame seeds, olive oil, ginger and sesame oil. In large skillet over medium-high heat, heat 1 tbsp butter. Add turnip and beet greens, garlic and cook as above. Drizzle with 1 tbsp lemon juice. 2) Balsamic Wilted Greens: Omit sesame seeds, ginger and sesame oil. In large skillet over medium-high heat, heat olive oil. Add beet and turnip greens, garlic and cook as above. Drizzle with 1 tbsp balsamic vinegar.