Beet Greens

Store unwashed in a plastic bag in the crisper drawer of your refrigerator. Wash thoroughly just before using.

Wash beet greens thoroughly to remove any soil or grit, paying attention to the crevices where leaves attach to stems.

Chop the stems finely and sauté them for a few minutes before adding the leaves, as they take longer to cook.

Sauté them with garlic and olive oil for a simple side dish, or add them to soups, stews, and pasta dishes.

Young, tender greens can be eaten raw in salads.

Garlic

Onions

Lemon

Parmesan cheese

Bacon

Ricotta cheese

White beans

Not washing greens thoroughly enough, leading to gritty texture.

Overcooking, which can make them mushy and diminish their flavor.

Discarding the stems; chop them finely and cook them alongside the leaves.