Beet Greens with Oregano and Feta

Oxmoor House
The tangy flavor of the feta cheese enhances the mild flavor of the beet greens.
6 servings (serving size: 1/2 cup greens and 1 teaspoon feta cheese)


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11 cups coarsely chopped beet greens (about 1 pound beets with greens attached)
1 teaspoon olive oil
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 teaspoon fresh lemon juice
2 tablespoons crumbled feta cheese


Prep: 5 Minutes
Cook: 8 Minutes

Rinse beet greens; drain well. Heat oil in a large nonstick skillet over medium-high heat. Add beet greens; cover and cook, stirring occasionally, 1 1/2 to 2 minutes or until greens are wilted. Reduce heat to low; add oregano and pepper.

Cook, uncovered, 5 minutes or until tender, stirring occasionally. Remove from heat; add lemon juice, and stir gently. Sprinkle each serving with feta cheese.

Created date

March 2010

Nutritional Information

Calories 29
Fat 1.5 g
Satfat 0.6 g
Protein 1.7 g
Carbohydrate 3.0 g
Cholesterol 3 mg
Iron 2.4 mg
Sodium 175 mg
Caloriesfromfat 41 %
Fiber 2.6 g
Calcium 100 mg