Beet Greens
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
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
I love that they’re good for me, but I love how they taste even more.
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
- Heat the coconut oil in a large frying pan over medium high heat.
- Add the onion and cook until translucent.
- Add in the garlic and cook until fragrant.
- Toss in the washed and shopped greens. Six beets seems like it makes a ton of greens, but it cooks down like spinach.
- Cook until wilted and until the stems are tender.
- Add the juice of one lemon and salt and pepper to taste.
- These are really good served cold the next day as well 🙂
Served with spare ribs, parsnip chips and fresh tomato
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I am obssesed with your website ever since I discovered it. I want to try all the recipes. So good!
Thanks Andreea! That is so nice to hear 🙂 I’m glad you are enjoying it!