Red, white, and greens from The Washington Post Cookbook: Readers' Favorite Recipes by Bonnie Benwick

  • sweet onions
  • store-cupboard ingredients
  • Show all ingredients...

  • EYB Comments

    Can substitute turnip greens or spinach for beet greens.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute turnip greens or spinach for beet greens.

  • Laura on May 08, 2014

    Pg. 132. I didn't use beet greens -- instead I used a melange of chard, kale and other greens. Steaming with the lemon slices conveyed a nice citrus touch. Otherwise, it wasn't much different from any other sauteed greens recipe. But then, this was originally published in 1989, when this was probably a very unique dish.

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