Most people do not know that Beet Greens are edible and delicious. They taste very similar to Spinach, and can be cooked just as any other dark leafy green. You can eat them raw in your salads, or juices, or sauteed, braised, dehydrated or oven baked into chips.
For this recipe I used Swiss Chard and Beet Greens because they are different varieties from the same family (Amaranthaceae-Chenopodiaceae), so their texture and taste profiles are very similar, as they complement each other.
They are also packed with essential nutrients such as
- Vitamin K
- Vitamin E
- Vitamin B1, B2, B3, B6
- Vitamin C
- Pantothenic Acid
Cleaning And Storage
When buying Beets, cut the greens from the Beet Roots, and store them unwashed in a bag with minimum air in it. When ready to use soak the leaves in cold water for 2 minutes, remove from water and rinse in running water. Let it dry in a dry cloth or paper towel.
1 bunch Swiss Chard, rinsed and chiffonade
Beet Greens from 3 large Beets (about 3 handfuls), rinsed and chiffonade
1 small Red onion
1 medium garlic clove, minced
1/2 tablespoon Ghee + 1/2 tablespoon coconut oil(substitute for 1 tbs coconut oil to make this Vegan)
1/4 cup Vegetable Stock or Water
Himalayan Salt and Freshly Ground Telly cherry Pepper to taste
1) In a pre heated large skillet, in medium high add the Ghee and Coconut Oil.
2) Add the onions and cook for about 5 to 7 minutes until they are translucent and start caramelizing.
3) Add the garlic and cook for about 2 minutes.
4) Add the greens and cook for about 4 minutes stirring to prevent burning. Add 1/4 cup Vegetable stock and wait until it is evaporated. Add salt and pepper to taste. Taste. If the greens are soft and delicious, they are ready.