Braised Beet & Turnip Greens

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Braised Beet & Turnip Greens calories by ingredient
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Introduction

Simply braising these greens with olive oil, onion, garlic and chile renders them tender and seasoned, making a wonderful complement to meat, fish or grilled, garlic-rubbed toast. Add a little pancetta, chicken stock and pecorino cheese, and the mixture of ingredients forms a tasty topping for pasta. Blend them together with pine nuts and add more olive oil, and you've got a turnip-and- beet green pesto.

When buying turnips or beets, choose those with healthy, vibrant greens. They should be tender, bright and uniform in color, and free from wilting or bruising. Once cut from their vegetable, beet and turnip greens should be used quickly; they will stay fresh for two days in the refrigerator if wrapped in paper towels and stored in a plastic bag. If they do become wilted, chop them finely and use them in soup.
Simply braising these greens with olive oil, onion, garlic and chile renders them tender and seasoned, making a wonderful complement to meat, fish or grilled, garlic-rubbed toast. Add a little pancetta, chicken stock and pecorino cheese, and the mixture of ingredients forms a tasty topping for pasta. Blend them together with pine nuts and add more olive oil, and you've got a turnip-and- beet green pesto.

When buying turnips or beets, choose those with healthy, vibrant greens. They should be tender, bright and uniform in color, and free from wilting or bruising. Once cut from their vegetable, beet and turnip greens should be used quickly; they will stay fresh for two days in the refrigerator if wrapped in paper towels and stored in a plastic bag. If they do become wilted, chop them finely and use them in soup.

Number of Servings: 2

Ingredients

    2 bunches turnip greens, trimmed, rinsed, and chopped into 1/2- inch strips
    2 bunches beet greens, trimmed, rinsed and chopped into 1/2-inch strips
    1 yellow onion, diced
    4 cloves garlic, minced
    3 tablespoons grapeseed oil
    1 tablespoon red chile flakes
    Salt to taste
    Pepper to taste
    Extra-virgin olive oil, for drizzling

Directions

In a large sauce pan, saute onions, a sprinkle of salt, and chile flakes in the grapeseed oil over medium heat. When onions are soft and translucent -- about ten minutes -- add garlic. Don't let onions or garlic brown -- if pan gets too hot, reduce heat or add a splash of water.

When garlic's perfume is evident, after a couple minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.

Cook greens until tender, about 10 minutes. Serve immediately, using tongs to transfer greens onto plates -- give them a good squeeze to get rid of excess water before plating. Drizzle with extra-virgin olive oil.

Serves 2 as a side dish.

Per Serving: 292 Calories; 27g Fat; 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 156mg Sodium.


Number of Servings: 2

Recipe submitted by SparkPeople user ODIANA.

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