My grocery store is full of vivid winter greens and jewel-toned beets but I have to admit that I don’t know how to cook this fall bounty.
My mother never cooked greens growing up (despite being from Georgia). And any beets she served came from cans and were just awful. Last spring I tasted roasted beets in Oregon, and they were fantastic but I’m just not sure how to prepare them. I am afraid of staining things in my kitchen. The Food Network talks all about squeezing them but I’m not sure if I need to do that to roast them.
Can I just peel them and cut them up and roast them or is there more preparation to it?
I have cooked with kale in soups, and I like fresh spinach. But I don’t know what to do with all the winter greens. Which ones are the best to try first?