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Recipe

Wilted Tender Greens with Orange & Ginger

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Steve Hunter

Servings: two as a side dish.

Many people don’t realize how delicious beet greens are; I encourage you to try them in this recipe. Spinach prepared this way is also delicious. When shopping for beets and beet greens, choose bunches with small beets (the leaves will be more tender) and those that have the freshest, least damaged leaves. For inspiration on using the beets themselves, try Frisée Salad with Roasted Beets or Ruby Salad with Crumbled Feta.

Ingredients

  • Leaves from 2 bunches small beets, stemmed (to yield 9 to 10 oz. of greens) or 10 oz. spinach leaves, washed and partly dried (damp with just a bit of moisture clinging to them)
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 1/3 cup orange juice
  • 1/2 tsp. coarse salt

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 15
      Sodium (mg): 740
      Carbohydrates (g): 11
      Fiber (g): 5
      Protein (g): 3

Preparation

  • In a large (12-inch) nonstick skillet, pile the beet greens and turn the heat to high. Using tongs, gently and continuously toss the greens over the heat until they’re all wilted (they’ll turn a darker green), 2 to 3 min. Don’t overcook; they should collapse but still have some body. Transfer them to a colander and let any excess liquid drip away. Wipe the skillet clean if necessary.
  • In the same skillet, heat the butter and oil over medium-low heat. When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min. Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.; you’ll have 1-1/2 to 2 Tbs. left in the pan. Turn the heat down to low, immediately add the drained beet greens and the salt, and toss thoroughly to coat. Remove the pan from the heat. Serve hot from the pan or slightly cooled.

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Reviews

  • eatdrinkmanwoman | 03/29/2013

    First time I've ever cooked beet greens. It was easy, fast, delicious. And so healthy. Omitted the butter. No problemo. And the best part...my husband raved about it. He is cool to beets.

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