How To Cook Beet Greens



 

Hold up! If you bought some beets, don't throw out those greens attached to them! Beet greens taste good and are super for you.

They are a fantastic source of vitamins K, A and C and a good source of minerals.  A half cup of cooked plain beet greens has only 20 calories, 1.8 g. net carbs and 1.9 g. protein.

Here is a tasty and easy way to cook them. 

Needed:
Beet Greens
2 tablespoons of olive oil
2 cloves of chopped garlic (or more if you love garlic like me)
The juice from 1 small lemon (this is about 2 tablespoons).
Saute pan with a lid

Directions:
(1) Wash the beet greens.  Cut the stems from the leafs.  The stems take a bit longer to cook then the leafs, so I cook the stems first and then add in the leafs.

(2) Chop the stems into small 1/2 inch pieces. Rough chop the leafs into approximately 1 inch pieces.

(3) Heat the olive oil over medium heat.  Saute the garlic in the oil for a few minutes over medium heat (do not brown it).

(4) Add the beet green stems to the pan with the oil and garlic.  Stir in 1/2 of the lemon juice and cover 3/4 of the pan with the lid.  This allows the stems to cook, but also allows some of the steam to escape.  Stir the stems occasionally and cook them until tender; approximately 5 minutes.

(5) Add the beet green leafs and the remainder of the lemon juice.  Cover 3/4 of the pan with the lid and cook the leafs until tender while stirring occasionally; approximately 3 minutes.

(6) Remove the lid and turn the heat to high.  Stir frequently and continue cooking for a few minutes while any remaining liquid reduces.

Remove the beet greens from the heat and season with salt and pepper. I like to dress mine with balsamic vinegar or a bit of balsamic glaze.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. You go girl! I love beets! Never did them this way though. Thanks for sharing <3

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How To Cook Beet Greens



 

Hold up! If you bought some beets, don't throw out those greens attached to them! Beet greens taste good and are super for you.

They are a fantastic source of vitamins K, A and C and a good source of minerals.  A half cup of cooked plain beet greens has only 20 calories, 1.8 g. net carbs and 1.9 g. protein.

Here is a tasty and easy way to cook them. 

Needed:
Beet Greens
2 tablespoons of olive oil
2 cloves of chopped garlic (or more if you love garlic like me)
The juice from 1 small lemon (this is about 2 tablespoons).
Saute pan with a lid

Directions:
(1) Wash the beet greens.  Cut the stems from the leafs.  The stems take a bit longer to cook then the leafs, so I cook the stems first and then add in the leafs.

(2) Chop the stems into small 1/2 inch pieces. Rough chop the leafs into approximately 1 inch pieces.

(3) Heat the olive oil over medium heat.  Saute the garlic in the oil for a few minutes over medium heat (do not brown it).

(4) Add the beet green stems to the pan with the oil and garlic.  Stir in 1/2 of the lemon juice and cover 3/4 of the pan with the lid.  This allows the stems to cook, but also allows some of the steam to escape.  Stir the stems occasionally and cook them until tender; approximately 5 minutes.

(5) Add the beet green leafs and the remainder of the lemon juice.  Cover 3/4 of the pan with the lid and cook the leafs until tender while stirring occasionally; approximately 3 minutes.

(6) Remove the lid and turn the heat to high.  Stir frequently and continue cooking for a few minutes while any remaining liquid reduces.

Remove the beet greens from the heat and season with salt and pepper. I like to dress mine with balsamic vinegar or a bit of balsamic glaze.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. You go girl! I love beets! Never did them this way though. Thanks for sharing <3

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine