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Beet Greens with Oregano and Feta

Beet Greens with Oregano and Feta

The tangy flavor of the feta cheese enhances the mild flavor of the beet greens.

Oxmoor House JANUARY 2003

  • Yield: 6 servings (serving size: 1/2 cup greens and 1 teaspoon feta cheese)
  • Cook time: 8 Minutes
  • Prep time: 5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 29
  • Fat: 1.5g
  • Saturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 3.0g
  • Cholesterol: 3mg
  • Iron: 2.4mg
  • Sodium: 175mg
  • Calories from fat: 41%
  • Fiber: 2.6g
  • Calcium: 100mg

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Beet Greens with Oregano and Feta Recipe