I am so excited to see so much interest in preparing beet greens! Luckily, they are incredibly simply and not as complicated as they seem.
Usually, I simply remove the greens, roughly chop or tear, taking out any thick stems. Then sauté in avocado oil and a little garlic. It makes a fantastic side dish! Additionally, beet greens can be used as a substitute for any other leafy green like spinach.
Below you will find my latest recipe and I hope like it as much as I do!
Benefits of Beet Greens:
more iron than spinach
lots of fiber
contains vitamin A
high in B6, magnesium, potassium, copper, and manganese
Beet Green Shakshuka
1 onion, diced
1 red bell pepper, diced
3-4 cloves of garlic, minced
2 tsp cumin
½ tsp chili powder
1 pinch red pepper flakes
1 bunch beet greens
1 28 oz can crushed tomatoes
5 eggs
Salt and pepper to taste
1 bunch parsley
Preheat the oven to 375 degrees.
In a large oven safe skillet heat 1 TBS avocado oil. Sautee onion until fragrant, add bell pepper and spices, cooking for an additional 1-2 minutes. Add the beet greens and stir until wilted. Add the tomatoes, season with salt and pepper and bring the mixture to a simmer. Using your spoon make wells in the sauce. Crack an egg into each well.
Place the skillet into the oven for 10-12 minutes or until the whites are solid and the center of the egg still jiggles.
Remove, top with chopped parsley and enjoy.