Posts Tagged ‘beet greens’

Turning a New Leaf

January 21, 2015

This year, kale has been touted as a superfood that is nutritionally superior to all others. It’s popularity has reached a fever pitch, to the point that it’s trendiness is starting to wear on us.

kale

kale

For those of your kale obsessed foodies, we have some big news.

The Center for Disease Control just released a ranking of 47 fruits and vegetables based on their nutritional value. The CDC took into consideration the amount of fiber, protein, potassium and vitamins.

I’m sorry to tell you that kale ranked 15th on the list. I know you’re devastated. But, alas, there are even healthier greens to explore. It’s ok. You might find one you like better, and you can start a new trend of your own.

watercress

watercress

Watercress took the #1 spot, with Chinese cabbage, chard, and beet greens coming in next. Spinach ranked #5 followed by chicory, leaf lettuce and parsley. Romaine lettuce is 9th and the #10 spot goes to collard greens. With leafy greens taking the top 16 spots, it seems you can’t go wrong if you go green.
Of the foods tested, 41 of the 47 were classified as “powerhouses”, which are strongly associated with reducing chronic disease.

chard

chard

Those that did not make the list are garlic, onion, blueberries, raspberries, cranberries and tangerines. While still healthy choices, they failed to meet the team’s criteria for classification as a powerhouse fruit or vegetable.

See the complete report here.

photos: Glasshouse Images

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Unrecipe of the Week:What to do With Beet Greens

May 30, 2013

A stroll through the Union Square Greenmarket today yielded rainbow baby fingerling potatoes, some asparagus and a huge bundle of beets with the teeniest, tiniest little beets settled at the bottom of an enormous bunch of leaves.

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Determined to use them, I washed and dried the leaves to await their fate.

It seemed like they could be used as one would use kale; massaged in a salad or sautéed lightly in olive oil. That assumption was correct, and our roasted beets were the perfect accompaniment.

Roasted Beets on a Bed of Sautéed Beet Greens:

Remove the beets from the leaves, and cut off the ends. Scrub them well, as it not necessary to peel them before roasting. (Especially these little tiny ones!)

Sprinkle with olive oil, and roast covered in a 400-degree oven for about 40-60 minutes until they are tender, depending on how large the beets are.

Set aside.

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Wash and dry the beet greens, discarding the thick stems. Heat a little olive oil in a pan. Add a chopped shallot, and a diced clove of garlic and stir. Sauté the beet greens for a few minutes until wilted. Season with salt and pepper to taste.

Place the greens on a plate. Top with the roasted beets and drizzle with a little aged balsamic vinegar.

We also sprinkled a few toasted walnut pieces and some goat cheese over the beets to make it a heartier dish.  Enjoy!

Photos: indigo jones

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