When I first began buying fresh organic beets and steaming them, I was intrigued by the beauty of the large leafy greens with the red stems. Every time I chopped them off the beets and threw them into the trash I found it bothersome for some reason.
I remembered that when I was a kid my mom would dig up dandelions from the yard and sauté them with onions and bacon. Surely there was something I could do with theses beauties. I Googled beet greens to first determine if they were edible, and was so excited to find out that are not only edible, but also packed with antioxidants.
Sautéed beet greens are high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.
- 1 Bunch Beet Greens – Cut from the beets and wash thoroughly…there is often a lot of dirt on fresh beets).
- 2 Tablespoons minced Garlic
- One Medium Red Onion – Thinly sliced
- 2 Tablespoons Olive Oil
- Balsamic Vinegar Reduction
Tip: If I’m not going to make the greens right away I wash them and then put them into a large zip lock bag (while still damp) and insert a paper towel. The towel absorbs the moisture and keeps the greens fresh for a few days.
- Heat Olive Oil and garlic on medium high heat in a skillet.
- Add red onions and sauté until slightly tender.
- Reduce heat to medium, add greens and cover
- Sauté until greens are wilted (2-3 minutes).
Remove from heat and Serve warm…
- Drizzle with Balsamic Vinegar Reduction
- Top with pecans, pine nuts, or slivered almonds
Take #Steps2TrueHealth…one bite at a time!