I made them tonight: I washed them thoroughly and cut off the stems, then melted some butter in a big frying pan and slowly cooked a large clove of garlic which I'd run through a press. Once that was golden, I put the beet greens in: they very quickly reduced to about 1/4 of their previous size.
I quite liked them, though they would have been better if they hadn't sat on the stove for more than an hour waiting for the spouse. They have a stronger taste than spinach, but a pleasant one on the whole. (The spouse said they were OK, but was not enthusiastic. He ate most of the peas; I ate most of the beet greens).
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timeasmymeasure
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Date: 2008-10-14 03:05 am (UTC)I quite liked them, though they would have been better if they hadn't sat on the stove for more than an hour waiting for the spouse. They have a stronger taste than spinach, but a pleasant one on the whole. (The spouse said they were OK, but was not enthusiastic. He ate most of the peas; I ate most of the beet greens).