Here in Colorado, beets have arrived at farmers’ markets and their tasty tops along with them. Later in the summer, you may find only the beets, so this is the time to enjoy the mild-tasting greens. Unlike some of the sturdier greens like kale and collards, beet greens are fairly tender so be sure to use them within three to four days (ideally) before they wilt and turn mushy.
Stems and Leaves
First things first: After washing the greens thoroughly, remove the stems, either by cutting them out or pinching them off. The stems add a nice, slightly crunchy texture to a dish, but require more cooking, so slice them into 1/4 to 1/2-inch pieces and place in one bowl. Then chop the leaves into roughly 1 to 2-inch pieces and place in another bowl.
Now you’re ready to make a batch of beet greens and lentils, which is one of the first things that pops to mind when I have a bunch of beet greens.
Super Simple Beet Greens and Lentils
For the Super Simple Version, just add greens and stems to canned lentil soup. Amy’s is a good, no-additives choice.
Step 1: Simmer Stems Place about 1/2 to 1 cup sliced beet stems* in a covered saucepan with about 1/2 cup water. Simmer until almost tender, stirring occasionally and adding a little more water if needed to prevent burning.
Step 2: Add Soup and Leaves and Simmer Stir in a can or two of Amy’s Lentil Soup. Bring to a boil, stir in 2 to 3 cups chopped leaves,* cover and reduce heat to low. Simmer until both stems and leaves are tender to taste. Taste and adjust the seasonings.**
*Adjust the quantities of stems and leaves depending upon how much soup you are making, how accustomed you are to beet greens, etc. Beet greens are super, but don’t let them overwhelm the soup!
** You may need to adjust the salt and pepper to account for the added greens–and a little squeeze of lemon on top is quite good.
Simple, Make-Your-Own Curried Lentils
Lentils take a while to cook, so in line with the “think-ahead” strategy in the previous article, think ahead and cook the lentils a night or two earlier while, e.g., you’re already in the kitchen making and eating dinner. Also be sure to see the Options and Notes below the recipe for great ways to riff on this basic recipe.
Step 1: Cook the Lentils Combine 3 cups of water and 1 cup lentils in a saucepan. Cover and bring to a boil, then reduce heat to low and simmer until tender to taste, about 20 to 30 minutes.
Step 2: Make Your Flavor Foundation Saute in 1 Tbsp. olive oil
- 1 onion, diced to 1/2″
- 1 to 2 cups sliced beet stems
When onions and stems are browned and tender, add and saute just 2-3 minutes:
- 1-2 Tbsp. chopped garlic, fresh or bottled
- 1 Tbsp. lightly packed grated ginger, fresh or bottled
- 1-2 tsp. curry powder, mild or medium, to taste
Step 3 Add Remaining Ingredients When lentils are done, add to onion mixture along with their cooking liquid and:
- 4 cups chopped beet greens (or as much as you have)
- Sea salt and freshly ground pepper, to taste
Step 4: Simmer, Taste and Adjust Simmer, covered, 15 to 20 minutes, then taste and adjust the seasonings. If the dish is too thick, add more liquid and simmer a few more minutes. If too thin, remove the lid and simmer uncovered to evaporate excess liquid.
Options, Options, Options
Flavor Booster: Broth Cook the lentils in vegetable or chicken broth–or homemade bone broth
Flavor Booster: More Spice Depth With the curry powder, add 1 tsp. yellow mustard seeds, 1 tsp. ground coriander, and a pinch or two of chile flakes
Vegetable and Color Booster: Red Pepper, Cauliflower Since lentils can be fairly drab, brighten up the dish with 1-2 cups cauliflower, cut into small florets and/or 1 cup red pepper diced to 1/2″. Add about halfway through the simmer time so they become tender but not mushy.
Serving Options: Egg and Rice Serve dish over a bed of brown rice and/or with a fried egg on top
Garnish Options :
- Freshly squeezed lemon juice
- Plain, whole milk yogurt
- Chopped cilantro
Notes
Many of the ingredients are given as ranges, since curries are very particular to individual tastes. Be sure to taste and adjust for your particular likings.
Also vary the amounts of the beet stems and leaves: perhaps a little less if they are new to you and more if you love them like I do!
And as with many dishes, this one benefits from some resting time, so if possible let it sit for 15 to 20 minutes before serving–and it is even better the next day, making it a great option for leftover meals when you’re in a time-crunch.
All spices are available through Savory Spice Shop. If your curry powder is more than six months old, pitch and replace for better results.