Did someone here ever heard about beet greens?
This is also one of the healthiest foods and I would like to share some useful info about this product and the way how to cook it!
When purchasing fresh beets in the produce section of your grocery, you are very likely to find them bunched together with their colorful leafy greens adorning their tops. While many people can cut off these greens and only consume their round root portion, beet greens are actually the most nutrient-rich part of the plant and provide amazing health benefits.
Beet greens are only one of three vegetables we recommend boiling to free up acids and allow them to leach into the boiling water; this brings out a sweeter taste from the beet greens. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content.
Use a large pot (3 quart) with lots of water and bring to a rapid boil. Add beet greens to the boiling water and boil for 1 minute. Begin timing as soon as you place the beet greens in the pot if you are using 1 pound or less of beet greens. If you are cooking larger quantities of beet greens bring the water back to a boil before beginning timing the 1 minute. Do not cover the pot when cooking beet greens. Leaving the pot uncovered helps to release more of the acids with the rising steam. Research has shown that the boiling of beet greens in large amounts of water helps decrease the oxalic acid content.
