h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Anyone got any good recipes for 'em? Steamed? Wilted? I've heard that they have a relatively high concentration of oxalic acid in them, and I also hear that that's not very good for you.

AFAIK, oxalate is only a problem if you have existing issues with kidney or bladder stones. Collards and other greens are high in oxalate- but the only greens I know of that people should NOT eat because the oxalate content is so high are rhubarb greens. (My better half has kidney stones, but his are uric acid stones and not oxalate stones, so he can eat all the greens he wants.)

Usually I steam or wilt/saute (about 5 min or so) them with a bit of garlic. They're great dressed with olive oil and/or balsamic vinegar. They also can be used in recipes which call for spinach or chard in soups or curries. If you use the stems, your sauce may take on a bit of a pinkish hue.

As a matter of fact I was going to make a spinach quiche soon and I got some frozen organic spinach in just for the job, but I reckon the beetroot greens will fit the bill Thanks.

I've heard they're good in quiche and frittata- that would probably be a case where you'd want to trim the stems so your eggs don't turn pink.

Pink quiche... could be interesting

For the record, they're good in risotto, too. Also recently used them along with farro (spelt), cranberries and yellow raisins to stuff some acorn squashes.