{"id":6973,"slug":"beet-greens","title":"BEET GREENS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beet greens","salt","butter"],"ingredients_norm":["beet greens","salt","butter"],"steps":["Examine the leaves carefully to be sure that there are no insects on them; wash thoroughly in several waters.","Put over the fire in a large kettle of boiling water.","Add one teaspoon of salt for every two quarts of greens.","Boil rapidly about thirty minutes or until tender.","Drain off the water; chop well and season with butter and salt."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w30:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"512ad47db3293e0283e34984d4eaff062bf7e79319becbf64a3c2f192369d168","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beet-greens"}