delicious! Now I know what to do with my beet greens. I didn't have lemon so I squeezed half an orange and it worked for us. None of us had had beet greens before and we all liked it. We all added more feta at the table. We ate the beets (baked with garlic, olive oil, and balsamic vinegar) with this recipe and had strawberry rhubarb crisp for desert.
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)
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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
- 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
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