Roasted Beets & Greens

Original Post at: http://allrecipes.com/recipe/roasted-beets-and-sauteed-beet-greens/

Ingredients 

Recipe makes 4 servings

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
  
  

  Directions

• 2 tablespoons chopped onion
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Hot Mama Says: We tried this recipe and LOVED it!  We harvested our first two beets from the garden this morning, and made them into this stir fry.  Delicious!  The beets were flavorful and mild.  Roasting them kept in the color (45 min at 350 in a small foil-covered ramekin), so they were beautiful, too!  We used two beets, two cloves of garlic, half of one small onion, salt, pepper and butter.  Grade: A  

We will definitely make it again!

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Kohlrabi and Greens

Original Information at: http://www.care2.com/greenliving/how-to-use-kohlrabi.html

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Read more: http://www.care2.com/greenliving/how-to-use-kohlrabi.html#ixzz2KYz4vLin

HotMama Notes: We ate the Kohlrabi raw after peeling and it was delicious.  A bit of a cross between a mild radish and a jicama.  Tasty.  We also sauteed up the green and ate them, but found them rather bitter.  Next time, the greens will go to the compost bin.  Raw Kohlrabi Grade: A, Sauteed Kohlrabi Greens Grace: C-.