Mashed potatoes with Greek garlic beet greens, or what to do with those pesky beet greens

Name: Mashed potatoes with Greek garlic beet greens, or what to do with those pesky beet greens
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 serving
Ingredients: 4 large yukon gold potatoes; 2 tablespoons Earth Balance or butter; 8 garlic cloves; ¼ cup olive oil + more for drizzling; 1 bunch of beet greens; Juice of 1 lemon; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
2
Course
Main Course
Cuisine
Greek

Mashed potatoes with Greek garlic beet greens, or what to do with those pesky beet greens

Ethan Patterson

Report

silky, soft beet greens are boiled to submission and coated with a thick layer of olive oil, enough to make the dish practically obscene. Minced garlic is added generously to the dish, and the whole mess is dropped atop creamy mashed potatoes, which are studded themselves with even more garlic. If you're not info potatoes, feel free to serve these greens with whole grains like buckwheat or farro.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

4 large yukon gold potatoes peeled (optional) and cut into cubes; or 1 package of Baby Boomer yellow potatoes
2 tablespoons Earth Balance or butter
8 garlic cloves minced
¼ cup olive oil + more for drizzling
1 bunch of beet greens
Juice of 1 lemon
salt and pepper to taste

Add to Shopping List

Instructions

To prepare the mashed potatoes: Bring a pot of water to a boil, and add 1 teaspoon of salt. Add potatoes and bring back to a boil. Cover, reduce heat to medium and continue cooking until potatoes can be very easily pierced with a fork, about 20 minutes (you want the potatoes to be basically falling apart at the prick of a fork; it'll make mashing much easier).
Meanwhile, bring a large skillet to medium heat and add ¼ cup of olive oil. Add minced garlic and saute for 2 minutes. Remove garlic and oil, and reserve.
When the potatoes are cooked through, remove them from water into a big bowl and let cool a bit (reserve the water). Adding back ⅛ cup of the reserved cooking water and 2 tablespoons of Earth Balance of butter, mash with a potato masher until potatoes are completely creamy. Add 2 tablespoons of garlic from the oil mixture and mix well. Taste, and season with salt and pepper as needed. (Potatoes can be made up to 2 days in advance and kept in a tightly sealed container)
To prepare beet greens: Cut the stems off the beet greens, set aside. Wash greens and stems in at least 3 changes of water (I often go for 4, just to be on the safe side). Slice beet greens thinly.
Place beet stems in a pot with just enough water to cover and 1 teaspoon of salt. Bring to a boil and cook until stems are easy to chew. Add beet greens themselves, and continue cooking 10 mins, until the greens are silky.
Separate greens from water, reserving water. Place in a large bowl and add the reserved oil and garlic mixture and the juice of 1 lemon. Mix well to combine. Taste and season with salt and pepper.
Serve beet greens atop mashed potatoes. Drizzle with more olive oil right before serving.