|Greene on Greens|
|by Bert Greene|
Winner of a 1985 Tastemaker Award, Bert Greene's vegetable cookbook is loaded with 450 recipes for vegetable soups, casseroles, crepes, quiches, s...
1 - 10 of 77 for beet greens
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In a large ... Drop in washed beet greens. Peel garlic ... greens; season to taste with sea salt and pepper. Serve. Note: Vegetable soup base, may be used.
Pressure cook beet greens at 15 pounds ... and add beet greens. Simmer until tender. Add everything but sour cream. Remove from heat and add sour cream.
Add a little ... when using fresh beets or green beans. Simmer meat in water for 1 hour and add rest of ingredients and simmer until vegetables are cooked.
About 40 minutes ... coated, toss in peas. Refrigerate. 2. TO serve, arrange slaw down one side of platter, well drained beets down other. Makes 2 servings.
Chill beets and garden peas ... Drain liquid from beets and peas. Place all ingredients in mixing bowl and mix well. Serve on individual lettuce leaves.
Arrange green beans in steaming ... vegetables; toss. Cover and chill at least 8 hours. Drain and arrange on lettuce-lined plate. Garnish with apple rings.
Blend together marinade ingredients. Drain beets and beans; place ... and a few chopped onions with chopped eggs. Spread over vegetables. Chill 2 hours.
1. Combine all the salad ingredients in a large salad bowl which hs been chilled. Add the chopped garlic and season with the garlic salt, pepper and ...
Wash beet greens well and cut ... to leaves; cook approximately 15 minutes. Drain if necessary. Combine balance of ingredients; add to greens, serve hot.
Leave root and 1 inch steam on beets, reserve tops. ... stems. Cut beet greens into 1/4 inch ... of greens, sprinkle with pepper. Serving = 2 cups salad.
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