Sesame Wilted Beet Greens
This recipe makes 2 servings
|Per each of 3 servings: about||-|
|total fat||4 g|
|sat. fat||1 g|
- Portion size: 2 or 3
Beet greens are as valuable as beets. Just treat them like spinach or Swiss chard. A simple addition of sesame oil or lemon juice enhances their flavour.
- 1 tbsp 1tbspsesame seeds
- 8 cups 8cupsloosely packed beets with greens, (about 2 bunches)
- 1 tsp 1tspextra-virgin olive oil
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspgrated gingerroot
- 1 pinch 1pinchsalt
- 1/2 tsp 1/2tspsesame oil
In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.
Trim stems from small young beet greens or remove centre rib from larger mature beet greens.
In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt; cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.
Additional information : Variations
Lemon Wilted Beet Greens: Omit sesame seeds, olive oil, ginger and sesame oil. In large skillet over medium-high heat, heat 1 tbsp (15 mL) butter. Add beet greens, garlic and salt; cook as above. Drizzle with 1 tbsp (15 mL) lemon juice.
Balsamic Wilted Beet Greens: Omit sesame seeds, ginger and sesame oil. In large skillet over medium-high heat, heat olive oil. Add beet greens, garlic and salt; cook as above. Drizzle with 1 tbsp (15 mL) balsamic vinegar.
Source : Canadian Living Magazine: November 2003