Stewed beet greens and stems

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 80.3
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.3 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Stewed beet greens and stems calories by ingredient
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Introduction

Decided to try something new and bought fresh beets. Then I had to figure out what to do with the stems and greens so as not to waste anything. Decided to try something new and bought fresh beets. Then I had to figure out what to do with the stems and greens so as not to waste anything.
Number of Servings: 4

Ingredients

    1.5 tbsp Coconut Oil
    6.0 cup Beet greens, fresh
    1.0 tbsp Sweet Cooking Rice Wine
    1.0 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup

Directions

Cut the stems off 3 fresh beets. Wash the greens and stems very thoroughly because they will be very sandy and gritty. Chop all the stems off the greens and then finely chop the stems - they are fibrous kind of like celery. Set aside in a bowl. Rough chop the greens. In a large skillet or medium saucepan, it will need a lid, melt coconut oil over medium Heat. Then add up to three-quarters of a cup finely chopped seasoning vegetables. Down here in Louisiana we call it the Trinity: onion, celery, and bell pepper, and you can find it already chopped and frozen just about everywhere. When the onions start turning clear add the beet stems. Cook, stirring occasionally, for 5 to 10 minutes. Tip in a little cooking wine or Vermouth and then add the roughly chopped greens. Cover, turn the heat to low , and simmer until all the greens are wilted, stirring occasionally. They will lose a lot of volume. The stems will not. The alcohol in the wine will cook out over time. This simmering will take 20-30 minutes or so. Serve hot as a side. Serving Size: Serves 4

Number of Servings: 4.0

Recipe submitted by SparkPeople user LAHUDSONCHEF.

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