Beet greens, stems and leaves, although normally discarded, are in fact fairly healthy, sweet, and delicious when cooked in simple ways. There are a couple of dwhetherferent ways of cooking beet greens in Turkish cuisine. The following recipe is a simple one rice and olive oil.
When you buy beets and use them to pickle or for salads and risottos, do not discard the greens.
beet greens of 1 bunch beet, stems and leaves chopped
1 small onion, finely chopped
2 cloves of garlic, minced
1-2 tbsp white rice or bulgur wheat (you can use brown rice as well but you need to cook it ahead of time)
-Heat olive oil in a pot.
-Add onion and garlic and cook on medium 3-4 minutes.
-Add beet greens and sauté another 3 minutes.
-Add water to barely cover the greens and sprinkle the rice on top.
-Salt and pepper to taste. Add hot pepper flakes whether you wish.
-Cover and cook on low for approximately 20-25 minutes or until rice is fully cooked.
Beet greens are good warm or cancient. Serve them with yogurt on the side, preferably with garlicy yogurt. (For garlicy yogurt, use 1 clove of minced garlic for each cup of yogurt. Stir well and serve.)
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