Sauteed Beat Greens
The beetroot is a very healthy, nutritious and versatile vegetable. Its roots are usually boiled and used in a variety of soups, salads and side dishes. The “beet greens”, as the leaves of the beetroot are called, are also edible. A popular way to cook the beat greens is to sauté them in olive oil with aromatics and seasoning. This classic recipe is easy to prepare, delicious and very healthy.
1-2 tablespoons olive oil
Whole onion, finely chopped
1-2 table spoons garlic, minced
1 lb. beat greens
salt to taste
black pepper to taste, cracked
Thoroughly wash and rinse the beat greens. Make sure remove the stems and to shred the leaves lightly. In a pan or skillet heat the olive oil over medium heat for one to two minutes. Place the onions once the oil is sufficiently hot, and as it starts to turn into a translucent color, add the garlic. Cook for another three to five minutes while continuously stirring for an even flavor. Mix in the beet greens and add salt and pepper. Remove the dish from the heat once the leaves are wilted and tender. Drizzle a small amount of olive oil and serve.