Beet Greens with Oregano and Feta

Even if you've given up beets in your low-carb plan, you don't want to miss out on the vitamin-packed, mild-flavored beet greens.


6 servings (serving size: 1/2 cup greens and 1 teaspoon feta cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 29
Caloriesfromfat 0.0 %
Fat 1.5 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 3 g
Fiber 2.6 g
Cholesterol 3 mg
Iron 2.4 mg
Sodium 175 mg
Calcium 100 mg


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


1. 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 wilt. Reduce heat to low; add oregano and pepper.

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

carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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