Thursday, May 1, 2014

Seasoned Beet Greens

I eat or juice a lot of beets.  I've not always been sure what to do with the tops.  Found a recipe that I really enjoy, so I'll be eating more of them.  For these I started with 2 bunches each organic golden and red beets.  There were 3-4 beets per bunch.

Tops from 12-16 beets
wash, wash and then wash again.  Beet greens can really hold onto the dirt.

I didn't tear them much, leaving them large bits, like large whole leaf spinach.

In a pot add the beet greens, two cups water, 1 teaspoon olive oil, 2 teaspoons lemon pepper, 1/2 teaspoon salt.

Cook covered over medium until greens are tender.

I eat them with either a dash of lemon juice or hot sauce.

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