My baby loves greens, he snitches them out of my bowl when I am not looking. I am not claiming ANY baby could love greens, but how would you know if you never try. I admit, it took me a while to acquire the taste for the tougher, chewy, bitter, winter greens. Now that I have arrived, I would like to share with you how I got from there to here. All it takes is a few good recipes and some well grown greens to get started.
Why do you want to love greens? Because of their value in good health. Antioxidants, calcium, iron, vitamin C, folate, vitamin K, phosphorus, manganese, not to mention the fiber and all the unknown nutrients.
This Friday I am bringing out those greens that are often overlooked. We will be tasting them in different applications and learning how important it is to skip the bottled dressing. Click HERE to sign up for the class. Following is a recipe to get you started using those valuable greens.
Sautéed Beet Greens
3 tablespoons butter
Greens from 6 fresh beets, washed, dried and coarsely chopped
3 tablespoons chopped shallot
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon salt
¼ teaspoon pepper
1 roma tomato, chopped
1/3 cup almonds, chopped
In a large pan heat butter, add greens and shallot. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright green. In a small bowl, whisk the lemon juice, honey, salt and pepper, pour over the greens and toss well. Sprinkle tomatoes and almonds on top and serve.
This post is part of Real Food Wednesday