I often make Beet based veggie burgers (recipe here). They are pretty awesome. Having not eaten them in a while, I’d asked the missus to pick up some Beets when she went to the grocery store. She came back with the few that still had their leafy greens attached to them. After disregarding the initial impulse of chopping and discarding them, I did some diging and realized that these greens are very rich in nutrients and can be cooked.
So following a basic recipe that I found in NY Times (here) I made them today. The greens definitely fall on the Spinach end of the taste spectrum but taste much richer. I tossed them with some Penne and sent it for lunch with the kiddos today.
The kids liked it. Given the pickiness of our older daughter that is a pretty resounding endorsement.
If you haven’t had them, they are well worth a try especially given how easy they are to cook.