Tested till perfect Sesame Wilted Beet Greens

Sesame Wilted Beet Greens

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe5 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 or 3

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per each of 3 servings: about

cal 60 pro 3g total fat 4g sat. fat 1g
carb 5g fibre 2g chol 0mg sodium 173mg

% RDI:

calcium 8 iron 11 vit A 36 vit C 30
folate 6
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