Why I eat Beet Greens and you should too
I have to credit my father-in-law for this delicious sauteed beet green recipe. He is quite the chef. I’ll probably have plenty more of his tasty recipes to share. This one is a delicious way to use a food many people throw away! Wasting food is terrible, but wasting delicious and nutritious food is even worse. According to Jo Robinson, author of Eating on the Wild Side, beet greens are more nutritious than the beets themselves.
My father-in-law was a child during world war II. Because if this he grew up learning to use all of the food that was provided. Some of his childhood stories make 2020 sound like a picnic. Next time your teens are complaining about wearing masks or giving up football have them read Stolen Childhood. This book is a story similar to what my father-in-law went through and a great explanation for why he has so many tips and tricks for using up left overs and scraps. Through him I learned that beet greens are not scraps!
Where to find Beet Greens
Back to the beets. First you will have to find beets with the greens still attached. Many chain grocery stores will remove them and throw them away! I know it’s really sad. You could grow them your self, find them at a farmers market or a good organic produce store. Don’t get discouraged. If you do manage to find beets with the greens attached, as an added bonus you will know you have found yourself a fresh beet. The beet roots will last a long time on the grocers shelf, but the greens will begin to wilt sooner, which is probably why they tend to remove them. Buy beets with the greens!
Sauteed Beet Greens Recipe
Now for the sauteed beet greens recipe. Start by removing the greens from the beets. Save the beets for later. I’ll share some great beet recipes soon.
Ingredients:
Stems and leaves form 3 beets
1 medium onion
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1/4 cup sour cream
Directions:
Soak the beet greens and thoroughly wash them.
Chop the stems and leaves. Set aside Mince one onion. Sauté onion in a frying pan with the olive oil until softened. Add the chopped stems and leaves and continue to sauté until softened. Add the lemon juice and toss to coat.
Remove from heat and stir in the sour cream.
Serve warm. This dish makes a delicious side for beef or chicken.
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