Beet Greens

Beet GreensWe threw out our beet greens for years until one day, I asked Amelia if we could eat them. That led to an online search and this delicious recipe.

Beet greens are packed full of nutrients so throwing them out is just a waste of amazing food. According to researchers at William Patterson University, they pack more nutrients than kale and even spinach!

These researchers analyzed 47 types of produce for 17 vital nutrients—potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B6, B12, C, D, E, and K—then ranked them based on their “Nutrition Density Scores.” Beet greens came in at number four, following watercress, Chinese cabbage and chard. Spinach rounded out the top five.

Beet greens are a little too bitter to throw into a salad without some preparation unless you have a non-sensitive palette. But steamed and sautéd, they make a perfect base for your beet salad or a delicious stand alone side dish.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Beet Greens
Votes: 1
Rating: 5
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Beet greens are a superfood that you've been throwing away, but they pack more nutrients than kale & spinach! Here's a delicious beet greens recipe.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Beet Greens
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Beet greens are a superfood that you've been throwing away, but they pack more nutrients than kale & spinach! Here's a delicious beet greens recipe.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the beet greens, and cook uncovered until tender, about 2 minutes.
  3. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
  4. Heat the vegetable broth in a large skillet over medium heat.
  5. Stir in the garlic and red pepper flakes. Cook and stir about 1 minute.
  6. Stir in the greens.
  7. Add the salt and pepper and stir to mix well.
  8. Cook just until greens are hot. Serve immediately.
    Beet Greens
Recipe Notes

Serving size is about 1/2 cup.

Inspired by Daryl Gerboth on AllRecipes.com.

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