When I buy beets I always try to get them with their greens as I love the greens sauteed. It is super easy and a great way to use all of the beet. I started eating a lot of beet greens when I was trying to limit the amount of cruciferous vegetables we were eating, due to the issues with my thyroid. What is a cruciferous veggie? Well the cabbage family - Broccoli, Cauliflower, Spinach, Brussels Sprouts, Cabbage, Kale, Bok choy, Mustard (see the link above for the entire list).. YES all of my favorite veggies, which I try to limit to just once or twice a week vs every day like I was before. They have been known to inhibit thyroid functions. So enter beet greens (you can also use Swiss chard).
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| I ate most of the greens before I took the pic :) |
These are so easy I'm not sure it even needs a recipe, but I wanted to add it to my blog so I can link back to it when someone asks about them.
Sauteed Beet Greens
1 - 2 bunches of beets with greens
1 small onion chopped or diced
2 - 3 garlic cloves minced (or more if you are like me.. I love lots of garlic)
1 tsp sauteing olive oil or coconut oil
Live salt and pepper
dash of turmeric (optional but it will aid in reducing inflammation so I add it to everything I can)
Cut the root of the beet from the greens, place greens and stems in a large mixing bowl filled with water. You must wash the greens very very well to get out all the sand and grit. It sticks to all the nooks and crannies of the leaves and stems. I was and rinse them numerous times. Nothing worse than taking a big bite of the greens and tasting grit. YUK!! Remove the greens from the stem by holding the stem in one hand and the leaf in another and pulling the leaf off and away from the stem. You may have some of the softer stem stick to the leaf but that is ok as it will cook at the same rate as the leaf.
I spin the leaves dry in my salad spinner and pat dry with paper towel or tea towel. If the leaves are really large, I rip them with my hand into smaller chunks.
Heat a saute pan over medium high heat, place the oil in the pan. When it begins to shimmer you know it is ready. Try not to let the oil hit it's smoke point.
While the leaves are drying, I dry the stems, and chop them into 1/4 inch pieces. Chop the onion and mince the garlic.
When the pan is ready, place the chopped onion in the pan. Let them sit untouched for a few minutes. It may appear that they are burning and sticking, but you really want them to get color and caramelize, to add flavor to the dish. After they start to get color, you will want to add some salt. The salt will pull the liquid from the onions and help coat the bottom of the pan.
Once the onions are soft add the chopped stems and salt and pepper and stir. Cover and let steam for ~20 minutes or until the stalks are soft. Add minced garlic and turmeric and stir. Let cook for ~ 1 minute until the garlic becomes fragrant. Add beet greens and cover. Cook for about 5 - 10 minutes or until soft.
Mix the greens and stalks and serve.
Enjoy your fresh clean eats!!
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