Storage: Store braising greens in a plastic bag. They will keep up to one week.
Preparation: Fill a large bowl or salad spinner with cold water, add beet greens, and swish them around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the greens, dump the water, and repeat until the braising greens are clean. Dry thoroughly by rolling with towels.
Taste: Bitter, vegetal, Earthy
Nutritional Benefits: Braising greens have been cultivated for their flavor and nutritional value for over 2,000 years. Most braising greens are members of the Brassica family, which are rich in vitamin K (to help the body heal), vitamin A (for eye health), vitamin C (for immunity), and soluble fiber (for satiety and digestive health).