Ingredient: Beet Greens
Beet Greens-
- Description
Beet greens are exactly that, the greens that grow connected to the bulb of the plant. Beet greens are in the dark, leafy green category. They have a slightly sweet beet taste to them and often have a beet red color in their veins.
- Preparation
Prepare your beet greens as you would other leafy greens. They are wonderful simply sautéed with butter, salt and pepper.
- Storage
Remove the greens from the beets. Store them in a vegetable bag in the refrigerator for 2-3 days. If you have too many greens, try freezing them and using them when you make stock.
- Nutrition
Protein, zinc, fiber, antioxidants, vitamin B6, A, K, calcium, iron
Overwhelmed with greens in your share? During the influx of seasonal greens, Jess usually starts a pot of boiling water after she gets home. After going over the meal plan for the week, fill a big bowl with ice and water and clean the veggies you’ll be freezing while waiting for the large pot of water to boil. Meanwhile, visit this website from the National Center for Home Preservation or a similar website to be reminded of blanching times for each veggie. Next, send each prepared veggie through the boiling water for it’s allotted time, then into the ice water to stop the cooking process. Next it’s into the colander to drain, then into the freezer bags (or a FoodSaver if you’ve got one). Once the water is boiling, everything moves very quickly, quite like an assembly line. Unless you’re doing a major amount of veggies, you don’t have to change the boiling or blanching water in between veggies. 
Though you may be growing weary of the abundance of certain veggies at present, they can definitely be a sight for sore eyes during the winter months!