We all love the beets; but what about the GREENS?
In their natural state, beet greens are salty (similar to kale or collard greens) and somewhat bitter. However, they are rich in protein, vitamins, and minerals, making them too good-for-you to simply feed to the garbage disposal.
Greens from 3 large beets
2 tsp olive oil
1/2 tbsp minced garlic
Herb/spice mixture (parsley, oregano, coriander are always good)
Salt and pepper to taste
Rinse beet greens and chop into manageable pieces. Heat olive oil in skillet and let garlic brown. Add beet greens and sauté down for approximately five minutes. Serve hot.
Garlic sautéed beet greens make an excellent addition to a dinner of roasted beets and carrots (or my Thyme and Sage Roasted Beets and Parsnips) and freekah.