Menu

Greens with Garlic and Olive Oil

  • DSC_6039_resize
  • DSC_6040_resize
  • DSC_6041_resize
  • DSC_6042_resize
  • DSC_6043_resize
  • DSC_6044_resize
  • DSC_6046_resize
  • DSC_6047_resize
  • Details
  • Related Items

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!

 

Greens with Garlic and Olive Oil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 2~3 bunches of beet greens
  • 3~4 cloves of garlic
  • 1½ tbsp olive oil*
  • ½ tsp sea salt
  • pinch of black pepper
Instructions
  1. Cut the beet greens from the stems while heating a pot of water to boiling.
  2. Add the beet greens and boil for 3 minutes.
  3. Remove greens from boiling water and put into a bowl of ice water.
  4. In the meantime, heat olive oil and garlic in a skillet on medium-low until the garlic is fragrant (3 to 5 minutes).
  5. Squeeze the water from the greens and add to the garlic/olive oil mixture.
  6. Toss in the salt and pepper and mix and heat until the greens are warmed through.
  7. Serve warm.
Notes
*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.

 

Pistachio Pesto

Traditional pesto combines copious amounts of basil with garlic, olive oil, pine nuts, and Parmesan or similar hard cheese.  We’ve long been fans of pesto, although we’ll usually eliminate the cheese and add a squeeze …

celery dressing

Creamy Celery Dressing

Creamy Celery Dressing   Print Prep time 5 mins Total time 5 mins   Author: Purely Primal Recipe type: Salads & Dressings Serves: 4 Ingredients 2 celery stalks ½ to ¾ cup olive oil (light …

Grilled Salmon with Hazelnuts

Recipes posted a year ago: Chicken with Fennel and Squash Balsamic Round Steaks Brussels Sprouts Sweet Potato Hash You gotta love the Pacific Northwest for the seafood!  I decided to cook a Kokanee that Casey caught last …

Cilantro Ginger Shrimp_04

Cilantro Ginger Shrimp

Recipes from the past: Bacon-Roasted Brussels Sprouts Halibut with Coconut and Macadamia Nut Crust Lemon Garlic and Ginger Shrimp This recipe is a great simple entree, or a perfect addition to add to a larger …

DSCN1850_resize

Pesto-Roasted Summer Squash

Pesto-Roasted Summer Squash   Print Prep time 15 mins Cook time 40 mins Total time 55 mins   Author: Purely Primal Recipe type: Side Dishes Serves: 4 Ingredients 3~4 small to medium assorted summer squash, …