Chopped beet greens and stems are sautéed in oil, garlic, and seasonings. Add a splash of lemon juice for a contemporary tackle this nutritious favourite.
- Taste: Garlic butter and lemon juice complement the delicate, candy, and earthy flavors of the beet stems.
- Ability Degree: Easy elements, one-skillet, and solely quarter-hour! This recipe is beginner-friendly.
- Swaps: Use radish or mustard greens as a substitute, or toss all of them collectively.
- Serving Strategies: Beet greens are a chic aspect served with chicken piccata, a pork tenderloin, or a easy veggie stir fry.
Easy Elements
- Beet Greens: A bunch of beet greens contains stems and leaves from about 4-5 beets. While you’re cooking beets, take away the stems and leaves and use them on this recipe. Take away any wilted or torn leaves.
- Seasonings: This recipe solely wants just a little oil, garlic, and a splash of lemon juice to deliver out one of the best taste.
Tips on how to Cook dinner Beet Greens
- Put together beet greens (full recipe under).
- Simmer greens in water till tender, then drain.
- Saute beet greens with remaining elements till the leaves are wilted.
- Take away from warmth, stir in butter, and season to style. Garnish with lemon zest if desired.
Storing Leftovers
Leftover beet greens will be saved for as much as 4 days in an hermetic container within the fridge.
Freeze leftovers in zippered luggage for as much as one month and thaw within the fridge earlier than utilizing, or add them frozen to a soup or stew.
Extra Simple Greens You Have to Strive!
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Beet Greens
Beet greens are cooked with minced garlic and a squeeze of contemporary lemon juice till good and tender, then stirred with butter for a easy and flavorful end.
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Wash beet greens and separate stems from leaves. Minimize the stems into 1″ items, and chop the leaves.
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In a nonstick pan, add the stems and 1 cup of water. Cowl and simmer for 4-7 minutes or till they’re fork-tender. Drain nicely.
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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 till the greens are wilted.
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Take away the pan from the warmth, stir within the butter and salt and pepper to style.
Leftovers will be saved in an hermetic container within the fridge for as much as 4 days. Reheat on the stovetop or within the microwave, or add to your favourite soup.
Energy: 50 | Carbohydrates: 0.3g | Protein: 0.1g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Trans Fats: 0.1g | Ldl cholesterol: 5mg | Sodium: 20mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 78IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.04mg
Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.
Course Aspect Dish
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