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Beet Greens with Oregano and Feta

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook