Beet Greens

by lisa | 13 August 2014 10:43

I picked up a bunch of beets from the Farmer’s Market the other day and was excited that all the greens were still attached. Whenever I get beets from the store, the greens have already been removed. I consider them a “bonus” that comes with the beets—kind of like the prize in the cereal box—two things for the price of one.

 

 

Farmer's Market Beets

Farmer’s Market Beets

Beet greens are super nutritious. Here’s what I dug up on them:

“Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re 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.

As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates  production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness.”

Cleaned, chopped and ready to cook

Cleaned, chopped and ready to cook

I love that they’re good for me, but I love how they taste even more.

Beet Greens

Ingredients

  • Greens and stems from 6 beets, washed and chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons coconut oil
  • Juice from half a lemon
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large frying pan over medium high heat.
  2. Add the onion and cook until translucent.
  3. Add in the garlic and cook until fragrant.
  4. Toss in the washed and shopped greens. Six beets seems like it makes a ton of greens, but it cooks down like spinach.
  5. Cook until wilted and until the stems are tender.
  6. Add the juice of one lemon and salt and pepper to taste.
  7. These are really good served cold the next day as well 🙂
http://swisspaleo.ch/beet-greens/

Served with spare ribs, parsnip chips and fresh

Served with spare ribs, parsnip chips and fresh tomato

Source URL: http://swisspaleo.ch/beet-greens/