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Deuce Cities Henhouse

Spicy Brasied Beet & Turnip Greens Recipe
Hey Guys! Hope you all had a super great weekend. We had a great time hanging with buddies and seeing a show at the zoo – that’s right – the zoo, we are getting old.

This recipe is a really great one if you’re looking to use up your leftover turnip, beet or even radish greens. I had a lot of tops from the beets and turnips we received in this weeks CSA box. I didn’t want to just throw them out, but looking at all those greens and thinking about eating them all seemed daunting. Wilting the greens and breaking them down was a good and delicious way to get them in my stomach!

If I made this again I’d probably go a bit lighter on the red chilis and oil, but that’s just me. It might be perfectly peeñty for you. Here it is:


Spicy Braised Beet & Turnip Greens
Recipe from Driftless Organics


▼ 1 bunch beet greens, coarsely chopped
▼ 1 bunch turnip greens, coarsely chopped
▼ 4 scallions, diced
▼ 3 garlic scapes, diced
▼ 3 tbsp olive oil
▼ 1 tablespoon red chile flakes
▼ Salt to taste
▼ Pepper to taste

In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.

Cook greens until tender, about 8 minutes leaving the lid off for the last 2 minutes. Serve immediately, using tongs to transfer greens onto plates. Drizzle with more olive oil if you’re into that sort of thing.
in Eats
4 comments… add one
  • AnnMarie July 8, 2014

    This dish looks super Korean – I swear I’ve had this as a side dish before.

    • Scoops July 8, 2014

      Maybe it is! It was def pretty tasty…

  • Amber July 8, 2014

    I also made this dish after our Driftless box arrived last week! It was delicious. I ate the leftovers with some feta sprinkled on top.

    • Scoops July 8, 2014

      Oh yeah, that sounds good! I love driftless so much! I made the pea salad last night that was on this boxes newsletter and it was super good. It was prepared with a cilantro dressing, I don’t even like cilantro, but I thought the dressing was really good, and you could make it with all sorts of different herbs.

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