Sauteed Beet Greens recipe

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Ingredients

2 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound beet greens - stems discarded and leaves shredded
1 ¼ teaspoons capers
1 tablespoon chopped oil-packed sun-dried tomatoes
sea salt to taste
cracked black pepper to taste

Nutrition Info

106.7 calories
carbohydrate: 9.6 g
cholesterol: : -
fat: 7.2 g
fiber: 5 g
protein: 3.2 g
saturatedFat: 1 g
servingSize: -
sodium: 369.5 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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