Coconut creamed beet greens {toasted buckwheat & macadamia nuts}

Coconut-creamed beet greens with toasted buckwheat & macadamia nuts – creamy, nutty and mildly sweet, this dish is a clean comfort food for me.

It’s was rainy day, and that meant a gloomy, moody photo shoot.  It didn’t help that the object was completely non-photogenic.  So I forgive you if you don’t really want to dive in, and lick the screen.  I have to use my words to convince you instead, that this recipe is worth trying.  I’ve been making it over and over in the past few months, and I am in love.

I came up with it when I found myself with a beautiful bundle of beets with greens so luscious and fresh, that it would have been a crime to throw out. So I thought of putting them in soups, or saute them and use in omelettes, but in the end, I decided to make a creamed version with lots of garlic and coconut milk for sweetness and creaminess.

From there the dish kept evolving and getting better by the addition of lovely buckwheat groats, cooked until fluffy and soft, their earthy, toasty flavor serving as a base for the greens; then roasted beets, and buttery macadamia nuts which perfectly complemented the earthy sweet flavors of both coconut and  beets.  If you are still skeptical about the greens, let me assure you – their raw and ‘dirt-like’ taste gets lost, and they transform into s a soft and creamy, slightly sweet, garlicky mess.  You can use the same method to cream other greens like spinach and chard.

This recipe is a great way to utilize all parts of the beet plant – leaves, stems and fruit, so next time you get lovely bunches of beets from the market, remember to save the leaves and make this dish.

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Coconut creamed beet greens {toasted buchwheat + macadamia nuts}

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Coconut-creamed beet greens with toasted buckwheat & macadamia nuts - creamy, nutty and mildly sweet, this dish is a clean comfort food for me.

Servings: 2

Calories: 3357 kcal

Author: Viktoria

Ingredients

• 1 lbs beet leaves (from 2 bunches)
• 5-6 medium beets
• 3/4 cup coconut milk
• 1/4 cup toasted buckwheat groats
• 1 Tbs coconut oil
• 5-6 garlic cloves
• a handful of macadamia nuts

Instructions

To cook the buckwheat:

1. Bring 1/2 cup of salted water to a boil, and add the toasted buckwheat groats.  Cook for 20 minutes, until the liquid is absorbed, and the buckwheat is soft.  Add a little coconut oil, and stir to mix well.

To roast the beets:

1. Preheat oven to 425 F. 

2. Cut the beets into 1/4 " thick slices, brush with olive oil, and sprinkle with salt.  Roast for 20-25 minutes, or until soft when pricked with a fork.

To make the greens:

1. Chop the beet greens, and roughly separate the stems from the leaves.

2. Heat the coconut oil, and add the chopped stems first.  Cook for 7-8 minutes, stirring occasionally.  

3. Add the chopped leaves, some salt, and cook for a few more minutes.

4. Pour 3/4 cup water to the beet greens, and continue to cook on low heat, until the liquid is absorbed, and the greens are soft. 

5.  Add the coconut milk, the pressed garlic, and cook for another 5 minutes.

6. To serve: divide the buckwheat groats among 2 plates.  Top with the creamed greens, the roasted beets, and sprinkle macadamia nuts on top.  Optionally drizzle some coconut cream.