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Greens with Garlic and Olive Oil

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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.

 

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