If you received beet greens attached to your beets from Lemon Lime Delivery, don't throw out those greens! Beet greens taste awesome and they are a very healthy source of vitamins and minerals. Beet greens are an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, fiber and calcium. They are a very good source of iron, vitamins B1, B6, and pantothenic acid, as well as phosphorus and protein. A whole cup of delicious beet greens is only 59 calories.
1 bunch of beet greens
2 tablespoons of olive oil
2 cloves of chopped garlic (or more if you love garlic like me)
The juice from 1 small lemon (this is about 2 tablespoons).
Wash the beet greens. Cut the stems from the leafs. The stems take a bit longer to cook than the leafs, so cook the stems first and then add in the leafs.
Chop the stems into small 1/2 inch pieces. Rough chop the leafs into approximately 1 inch pieces.
Heat the olive oil over medium heat. Saute the garlic in the oil for a few minutes (do not brown it). Add the beet green stems to the pan with the oil and garlic. Stir in 1/2 of the lemon juice and cover 3/4 of the pan with the lid. This allows the stems to cook, but also allows some of the steam to escape. Stir the stems occasionally and cook them until tender; approximately 5 minutes.
Add the beet green leafs and the remainder of the lemon juice. Cover 3/4 of the pan with the lid and cook the leafs until tender while stirring occasionally; approximately 3 minutes. Remove the lid and turn the heat to high. Stir frequently and continue cooking for a few minutes while any remaining liquid reduces. Remove the beet greens from the heat and season with salt and pepper. I like to dress mine with balsamic vinegar or a bit of balsamic glaze.