(since 1999)


Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also: Beets


Beet Greens

Beet greens are the most nutritious part of the beet plant. The contain more calcium, iron and Vitamin C then the beet root.

Storage - Greens: Wash greens thoroughly in cold water and drain well. Refrigerate them in the vegetable crisper or in plastic bags or containers to prevent wilting and loss of nutrients. Use within 3 to 5 days.

1 pound of beet greens gives 4-6 cups of cooked greens.

1 to 1 1/2 lb. are needed for 1 pint of frozen greens.

15 lb. for 10-15 pints of frozen greens.



  Bacon to Beurre Manie   |   Bacon   |   Bacteria in the Home   |   Bagels   |   Bagoong   |   Baking Powder   |   Baking Soda   |   Bananas   |   Banana Bread   |   Banana Squash   |   Barley   |   Basil   |   Basil Varieties   |   Bay Leaves   |   Beans   |   Beans,dried   |   Bean Paste   |   Beef   |   Beef Bloom   |   Beef, Ground   |   Beet Greens   |   Beets   |   Belgian Endive   |   Bell Peppers   |   Bermuda Onions   |   Berries   |   Beurre Manie  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

Free Food Magazine Subscriptions