Beet Greens

Simple and Delicious Beet Greens

Rating: 4.61 stars

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

By Daryl Gerboth

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

4

Ingredients

Ingredient Checklist

• 2 bunches beet greens, stems removed
• 1 tablespoon extra-virgin olive oil, or to taste
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• salt to taste
• freshly ground black pepper to taste
• 2 lemons, quartered
  

Instructions Checklist

• Step 1
  Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  
• Step 2
  Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
  

Cook's Note

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Nutrition Facts

Per Serving:

49 calories; 3.6 g total fat; 0 mg cholesterol; 45 mg sodium. 7.4 g carbohydrates; 1.2 g protein;          

Mel's Favorite Chocolate Chip Cookies

Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

Yield: 2-3 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

• 1 cup (3.5 ounces) old-fashioned rolled oats
• 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)
• 1 1/4 cups (9.25 ounces) packed light brown sugar
• 1/2 cup (3.75 ounces) packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes
• 2 cups (12 ounces) semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
4. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

Note:  I don't have coconut so I used 1/2 to 1 c. of corn flakes.  

Notes

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

https://www.melskitchencafe.com/my-favorite-cookie/