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.

Yield: 6 servings (serving size: 1/2 cup greens and 1 teaspoon feta cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 3g
  • Fiber: 2.6g
  • Cholesterol: 3mg
  • Iron: 2.4mg
  • Sodium: 175mg
  • Calcium: 100mg

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

Preparation

  1. 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. 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
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