Creamed Beet Greens

 

By using beet greens, you'll enjoy a dish rich in folic acid, dietary fiber, and vitamins A, B, and C, supporting your digestive and immune systems.

Ingredients 

 

Beet greens – 1 bunch (from one beet only) 

 

Butter – 1 tablespoon (14 g) 

 

Olive oil – 1 teaspoon 

 

Medium onion – 1 (thinly sliced) 

 

Salt and Black pepper – To taste 

 

Milk – 1 cup 

 

Potato – 1 (small) 

 

Nutmeg – A generous pinch (grated)

Instructions

 

Separate the beet greens from the stems. Place the leaves in a colander and wash thoroughly to remove dirt. 

 

Pat dry with a towel, chop finely (about 2 cups), and set aside. 

 

Heat a deep saucepan over medium-high heat. Melt the butter and add the olive oil. 

 

Once heated, add the onion and sauté until lightly golden, about 1–2 minutes. 

 

Add the chopped beet greens, season with salt and black pepper to taste. 

 

Pour the milk into the saucepan. Using a grater, grate the potato directly into the saucepan. 

 

Sprinkle in the nutmeg and mix well.

Cook the mixture until it is close to boiling, then lower the heat to the lowest setting. 

 

Continue cooking just below a simmer for about 15 minutes, stirring occasionally. 

 

Remove the saucepan from the heat and let it cool for 1–2 minutes. Serve the dish warm.

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