Sauteed Beet Greens

Sauteed Beet Greens

11
Selayma 0

"My grandmother would pan-fry beet greens with garlic and olive oil. Following her example, I added sun-dried tomatoes and capers for a little more pop! The kids love it and it's quick and easy. Please note, although I have measurements listed, I am a 'pinch here and pinch there' type of cook. You may need to adjust for your personal taste."

Ingredients

20 m servings 107 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.
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Reviews

11
  1. 12 Ratings

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I used the stems of the greens, and omitted the capers. The sun dried tomatoes were an unexpected pleasure in this dish! I'll be making this again!

I made this for my supper tonight. I'm also a "pinch of this, pinch of that cook" so I didn't follow exactly. I needed to have a protein, too, so I added 3 oz. of frozen Boca crumbles. Topped it...

this was a flavourful and fast side dish.