When they are thoroughly washed,
put them on to cook in a saucepan or a similar utensil. If they are
young and tender, they should be cooked as much as possible in their own
juice in order to retain all the valuable mineral salts they contain,
only enough water being added to start the cooking without burning. In
the case of greens that are very strong in flavor, it will be necessary
to cook them in a larger quantity of water and then pour off what
remains after cooking. When they have cooked until they are tender,
season them if necessary, and add butter to give them flavor and
increase their food value. Vinegar or a slice of lemon adds much to the
flavor of greens.
BEET TOPS
4. The tops of beets include the leaves and the stems of this vegetable,
as Fig. 1 shows. They are at their best when the beets are very young or
before the beets themselves have developed. Beet tops are not used so
extensively as some greens, but they will be found to have a more
agreeable flavor than many greens that are more popular. Beets are
raised for the purpose of supplying greens by planting the seeds closely
enough together to form a thick bed of leaves and then thinning them out
before the beets have developed. A few may be allowed to remain and
develop for use as beets. Young beets that are purchased with the tops
on also furnish a source of beet tops as well as beets.
When beet tops are to be cooked, cut the stems into inch lengths and use
them with the leaves.
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