These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Sautéed Beet Greens
Ingredients
2 teaspoons vegetable oil
4 cups chopped beet greens (2 bunches with stems removed)
2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon lemon juice
⅛ teaspoon red pepper flakes
1 pinch salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat oil in a medium-sized pan over medium heat.
- Add the beet greens and garlic to the pan. Stir until just wilted, then reduce the heat to low and stir occasionally until soft, about 5 to 8 minutes.
- Stir in lemon juice, red pepper flakes and salt. Serve right away or use in another recipe.
- Refrigerate leftovers within 2 hours.
Notes
- No beet greens? Use other leafy greens such as mustard greens, turnip greens or chard.
You might also like...
Chicken Chowder for Two
Chicken Chowder for Two
Creamy, hearty and comforting soup for two. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
2 servings
Panama’s Tropical Bounty Smoothie
Panama’s Tropical Bounty Smoothie
Enjoy a creamy and refreshing smoothie using mango, banana, lime juice and the milk of your choice.
Prepare:
15 minutes
Makes:
2 cups
Skillet Lasagna
Skillet Lasagna
A fun twist on traditional lasagna that uses one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Fruit Salad
Fruit Salad
A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups
Quick Brown Bread
Quick Brown Bread
Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.
Prepare:
10 minutes
Cook:
50 minutes
Makes:
16 slices
Hummus (with tahini)
Hummus (with tahini)
Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup