Garden Produce, Savory, Side Dish Brenda Drake + Chelsea Kasen Garden Produce, Savory, Side Dish Brenda Drake + Chelsea Kasen

Steamed Beet Greens

Steamed garden fresh beet greens

In order to achieve great garden beets, it is essential to “thin” the plants so that the remaining beets are spaced about 2-3 inches apart. All of those baby beets that are removed can be turned into a delicious side dish: Steamed Beet Greens.

The critical element to perfect steamed greens is that they are clean. Perfectly clean. Here we walk you through washing the greens.

Steamed Beet Greens

Step 1: Clean Greens

Fill large bowl with:

Water

1-2 drops Blue Dawn dish soap

Add:

Beet greens

Swish and let sit for 10 minutes

  • Individually wash each green

    • Rub entire surface to ensure removal of dirt

    • Swish in fresh water

  • Transfer washed green to salad spinner (or colander)

  • Repeat until all greens are washed

Spin greens to remove excess water, set aside.

Step 2: Steam Greens

To a pot, add:

1-2 cups water

Bring to a boil, add:

Beet greens, cleaned

Cover and reduce heat to medium-low and steam for 10 minutes. Check for tenderness. Cook an additional 5 minutes if needed. Drain well and serve immediately with butter and salt.

Brenda’s tips:

  • Serving size: varies

  • Be wary of insect eggs or larva within the leaves. While washing, trim off any area that is brown or even a slightly different color of green than the surrounding leaf. Generally there are visible channels within the leaf, but it is better to remove extra than to risk eating the larva.

Window to B’s kitchen . . .

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Beef, Garden Produce, Main Dish, Savory Brenda Drake + Chelsea Kasen Beef, Garden Produce, Main Dish, Savory Brenda Drake + Chelsea Kasen

Oven Stew

A hearty and simple dinner dish that comes together quickly.

Oven Stew

  • Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

Brenda’s tips:

  • Serving size: 4 servings

  • Add steakhouse seasoning for alternate great flavor

  • Substitute bouillon and water for the beef broth if needed

Window to B’s kitchen . . .

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