Servings: 6 servings
Prep Time: 5 minutes
Total Time: 15 minutes
Hands up if you don't eat enough of your greens! I'm guilty! But these greens whip up fast and were so full of flavor that I'd gobbled the whole pan down before I knew it.
Whenever you buy beets, try to get them with leaves attached. Not only when you know beets are fresh if they have sturdy, unwilted greens, you’ll get two veggies for the price of one! (Check out my roasted beet salad here!)
While the beetroot is a nutritious superstar, beet greens hold their own as they have beta-carotene, vitamin C, iron and calcium.
Remove greens from beets. Wash greens and separate stems from leaves.
Cut stems into pieces about 1” long. Chop leaves into pieces.
Place stems in pan with 1 cup water. Cover and simmer for about 5-10 minutes or until tender.
Drain water. Add leaves, garlic, olive oil, dash salt and pepper. Add the juice from one lemon. Sautee for about 3 minutes or till leaves are wilted.
Remove from heat. Add additional salt & pepper if needed.
1 pound bundle beet greens, (or about 2 large or 3 small bunches)
1 cup water
1-2 clove garlic
1 lemon, juice
1-2 tablespoon extra virgin olive oil olive oil
salt & pepper to taste