Saturday, October 1, 2011

Beet Greens with Garlic and Butter

One of my favorite foods in the fall is farm fresh beets with a big healthy bunch of greens on top. Beet greens contain an abundance of vitamins and antioxidants, and have a milder flavor and more tender texture than kale or chard. Definitely my favorite dark leafy green!

1 large bunch of beet greens, including the stalks, chopped
1 clove garlic, minced
4 tablespoons butter
Salt and pepper to taste

In a large skillet or wok melt butter over medium high heat. Add garlic and sauté for one minute until fragrant. Add chopped greens and stalks and sauté until dark green and tender, about 5 minutes. Sprinkle with salt and pepper to taste and serve immediately with whole grain rice, quinoa, roasted vegetables or as a side dish with any meal.

This post is linked to Real Food Wednesday

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