Chopped beet greens and stems are sautéed in oil, garlic, and seasonings. Add a splash of lemon juice for a fresh take on this nutritious favorite.
Leftover beet greens can be stored for up to 4 days in an airtight container in the refrigerator.
Freeze leftovers in zippered bags for up to one month and thaw in the refrigerator before using, or add them frozen to a soup or stew.
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Beet greens are cooked with minced garlic and a squeeze of fresh lemon juice until nice and tender, then stirred with butter for a simple and flavorful finish.
Wash beet greens and separate stems from leaves. Cut the stems into 1″ pieces, and chop the leaves.
In a nonstick pan, add the stems and 1 cup of water. Cover and simmer for 4-7 minutes or until they’re fork-tender. Drain well.
Add the beet greens, garlic, olive oil, salt, and pepper to the pan, squeezing the lemon over the greens. Sauté for 2-3 minutes, or until the greens are wilted.
Remove the pan from the heat, stir in the butter and salt and pepper to taste.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, or add to your favorite soup.
Calories: 50 | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 78IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.04mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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