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There's no need to follow the recipe exactly and I prefer this borscht made with smoked farmer sausage rather than a ham hock but it's good either way. And I substitute buttermilk for sour cream. The greens are generally onion greens, beet leaves, dill and sorrel but spinach leaves can be substituted and a bit of lemon juice added to make up for the lack of sorrel if that is what is being substituted. I don't use any measurements. It's a handful of this and a handful of that.
I've been eating turnip and beet greens for quite a long time. My favorite is a type of Asian
spinach from the farmer's market, which has huge leaves and is stronger than regular spinach.
Whatever the greens, I chop them in pieces, and steam them on low until ready,
which doesn't take very long. I like to eat them with butternut squash, or yams and potatoes.
I had problems with squirrel(s) that basically took a bite out of each beet thereby knocking over (decimating) the greens. I continued to water the beets and some new leaves are sprouting. This means that the beets should also be growing.
I had problems with squirrel(s) that basically took a bite out of each beet thereby knocking over (decimating) the greens. I continued to water the beets and some new leaves are sprouting. This means that the beets should also be growing.
Never had beet greens, but arugula is delicious as a wilted salad served with the bacony dressing and hard boiled egg wedges. I like to squeeze a lemon wedge over it and serve it with sliced shallots (either sauteed in the bacon grease or raw).
Never had beet greens, but arugula is delicious as a wilted salad served with the bacony dressing and hard boiled egg wedges. I like to squeeze a lemon wedge over it and serve it with sliced shallots (either sauteed in the bacon grease or raw).
You should definitely give beet greens a try. Maybe add some to your next salad.
If you consume a lot of greens like I do, boiling/cooking helps to reduce the oxalate content. Another good reason to cook the vegetables is that we are getting a lot imported produce sold as "locally grown", undercooked vegetables such as watercress etc may carry liver flukes.
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