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I bought some beets at my local Vitamin Cottage the other day and they had the most gorgeous beet tops on them. Most people probably cut these off and toss them in the trash, but beet greens are great to eat. They are very similar to Swiss chard in flavor and texture and you can prepare them just like you would any other green. Also, like other greens, they are chock full of nutrition from concentrated levels of vitamins and minerals to carotenoids like lutein and beta-carotene.

I do apologize for the lack of a photo of the actual dish on this post. Apparently, I was so excited to eat the greens that I forgot to plate them and take a photo of the recipe!

One thing to note is that beet greens have high amounts of oxalates. Oxalates occur naturally in animals and plants, but if they become too concentrated in the body, they can crystallize and cause some health problems. For most people, this is not an issue, but for those with kidney and gallbladder problems will want to stay away from the greens.

Spicy Wilted Beet Greens

Beet greens are great to eat. They are very similar to Swiss chard in flavor and texture, and you can prepare them just like you would any other green. Also, like other greens, they are chock full of nutrition.

Ingredients

  • Beet greens – however much you have
  • Coconut oil – enough to coat the saute pan generously
  • Chopped garlic – to your taste (I like A LOT of garlic)
  • Red chile flakes – to fit your spice level
  • Dash of sea salt
  • Dash white balsamic vinegar – before serving

Instructions

    1. Trim the beet greens off of the roots, leaving about 1 inch of stalk above the root itself.
    2. Wash thoroughly and cut the stalks and leaves into bite-sized pieces.
    3. Warm a large frying pan over medium heat and melt your coconut oil.
    4. Add the garlic and pepper flakes and sauté until the garlic just starts to brown.
    5. Add the greens and reduce the lead to medium-low.
    6. Cover with a tight lid and cook for 5-10 minutes, or until the stalks are tender.
    7. Serve with a splash of white balsamic vinegar. Makes a great side dish with steak.

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