Rating: 4.5 stars
31 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

My grandmother would pan-fry beet greens with garlic and olive oil. Following her example, I added sun-dried tomatoes and capers for a little more pop! The kids love it and it's quick and easy. Please note, although I have measurements listed, I am a 'pinch here and pinch there' type of cook. You may need to adjust for your personal taste.

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.

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Nutrition Facts

107 calories; protein 3.2g; carbohydrates 9.6g; fat 7.2g; sodium 369.5mg. Full Nutrition
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