We all know the delicious beet salad that's
packed with health benefits, but it's time to get familiar with a
simple recipe for beet greens, which are often left aside. 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 tbsp (14 g)
Olive oil – 1 tsp
Medium onion – 1 (thinly sliced)
Salt – To taste
Black pepper – To taste
Milk – 1 cup
Potato – 1 (small)
Nutmeg – A generous pinch (grated)
Preparations
Preparations
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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