If you keep up with my recipes, you know that I'm always trying to add in healthy ingredients (even to my desserts). Beets are one of my favorite foods, and I recently learned that as healthy as beet roots are (yes, the big bulbous, red part), their greens are even healthier!
The greens are even richer in iron, calcium, and Vitamins A and C. The flavor of the greens is very much like that of the root, only slightly different since . . . it's a leaf!
I can't promise anything with your kids on this one! I'm always honest here, and no, my boys are not fans of beet greens. However, this dish is very quick and easy to make, and it's the perfect way to be resourceful when cooking. I love when I use up every part of a food I've bought! My kids can eat the Beet Chips for a snack while I enjoy the stir-fry for dinner!
- 1/4 cup roughly chopped onion
- 1/2 teaspoon minced garlic
- Olive oil
- Greens from 3 beets, roughly chopped
- 1 cup packed spinach leaves
- 2 tablespoons chopped pecans
- Salt, pepper and sugar to taste
Cook the onion and garlic in the olive oil in a medium-sized saute pan over medium-high heat, until they begin to brown, about 3 minutes.
Add the beet greens and spinach and cook until wilted, about 3 minutes. Move the greens to one side of the pan and add the pecans. Toast them for about a minute and then mix them into the greens. Season to taste with salt, pepper, and a bit of sugar.
An additional note:
I love pecans in this dish because they add a slightly sweet, maple flavor. Pine nuts would be another good choice.