Best 2 Pink Greens Recipes

**Indulge in the vibrant and flavorful world of pink greens, a culinary delight that tantalizes the taste buds and nourishes the body.**

From vibrant Pink Detox Salad, a refreshing blend of mixed greens, juicy grapefruit, sweet apples, crunchy walnuts, and tangy goat cheese, to the hearty and comforting Pink Lentil Soup, a luscious combination of earthy lentils, sweet pink grapefruit, aromatic herbs, and a touch of spice, our collection of pink greens recipes offers a diverse range of dishes that cater to every palate.

Savor the delightful crunch of Pink Slaw, a refreshing take on the classic coleslaw, featuring a vibrant mix of shredded cabbage, crisp apples, sweet cranberries, and a zesty dressing. Experience the exotic flavors of Pink Hummus, a creamy and flavorful dip made from chickpeas, tahini, vibrant beets, and a hint of cumin.

Indulge in the vibrant Pink Pasta Primavera, a colorful medley of tender pasta, fresh vegetables, and a creamy pink sauce. Delight in the sweet and savory harmony of Pink Grapefruit Chicken Stir-Fry, where tender chicken, juicy grapefruit, and an array of colorful vegetables come together in a delectable stir-fry.

Explore the vibrant world of pink greens and discover a symphony of flavors that will tantalize your taste buds and leave you feeling nourished and satisfied.

Let's cook with our recipes!

PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS

Pink Risotto With Beet Greens and Roasted Beets image

This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.

Provided by Martha Rose Shulman

Time 45m

Yield 4 to 5 generously as a main dish

Number Of Ingredients 12

Ingredients

3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Salt
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley

Steps:

Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1205 milligrams, Sugar 11 grams

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN

White or Pink Beans With Beet Greens and Parmesan image

If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
6 cups water
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
Salt to taste
1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
Freshly ground pepper
Freshly grated Parmesan for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams

Tips:

Choose the right greens: Use a sturdy green that can withstand high heat, such as kale, collard greens, or turnip greens.
Wash the greens thoroughly: This will remove any dirt or grit.
Cut the greens into small pieces: This will help them cook evenly.
Use a large pot: The greens will need plenty of room to cook.
Add some aromatics: Onion, garlic, and celery are all good choices.
Season the greens with salt and pepper: You can also add other spices, such as paprika, cumin, or chili powder.
Cook the greens until they are tender: This will take about 30 minutes.
Serve the greens with a side of cornbread or rice: This will help to soak up the delicious pot liquor.

Conclusion:

Pink greens are a delicious and nutritious dish that is easy to make. They are a great way to get your daily dose of vegetables, and they can be served as a side dish or a main course. With a few simple tips, you can make sure that your pink greens are perfect every time.