Recipes posted a year ago:
Here is a quick and easy side dish. I used beet greens here, but any greens would do such as turnip greens, collard greens, or mustard greens. Note that I put a lot of pictures in the post for how easy this recipe is, but every bit helps right? lol. 🙂
Gather Up:
- A couple of bunches of beet greens
- Three to four cloves of garlic
- 1-1/2 tbsp olive oil*
- 1/2 tsp sea salt
- pinch of black pepper
*Note: This recipe calls for olive oil; however, we do not recommend heating olive oil above medium-low heat. If cooking any hotter, we recommend expeller-pressed coconut oil.
Cut the beet greens from the stems.
Heat a pot of water to boiling. Throw in beet greens. Boil for a couple of minutes.
Remove greens from boiling water and put into a bowl of ice water.
In the meantime, heat olive oil and garlic in a skillet on medium-low.
Squeeze the water from the greens and add to the garlic/olive oil mixture.
Toss in the salt and pepper and mix and heat well. Serve!
- 2~3 bunches of beet greens
- 3~4 cloves of garlic
- 1 1/2 tbsp olive oil*
- 1/2 tsp sea salt
- pinch of black pepper
- Cut the beet greens from the stems while heating a pot of water to boiling.
- Add the beet greens and boil for 3 minutes.
- Remove greens from boiling water and put into a bowl of ice water.
- In the meantime, heat olive oil and garlic in a skillet on medium-low until the garlic is fragrant (3 to 5 minutes).
- Squeeze the water from the greens and add to the garlic/olive oil mixture.
- Toss in the salt and pepper and mix and heat until the greens are warmed through.
- Serve warm.
Purely Primal 