Lemony Beet Greens

In my last vegetable box there was a large bag of beet greens and for the most part I have been eating them in salads. I decided to cook them to accompany the mushroom paella that the hubbie cooked up. Yes, I did say paella and it turned out pretty well but not fully ready to have a recipe spot on Seasonal Vegan so it will just sit in the background as I share with you the ins and outs of the oh so easy lemony beet greens.

I really like beet greens and am used to seeing fresh beet greens in the spring. Thus said, it was a happy day when I opened my box of vegetables to find a whole bag of beet greens in the middle of winter. Beet greens are awesome for your body by providing dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, calcium, iron, magnesium, potassium, copper and manganese. Whoa! Yes, they are not just good but great for you as with all leafy greens.

This recipe was really simple and the lemon paired really well with the saffron in the paella.

Lemony Beet Greens

Ingredients:

5 cups loosely packed beat greens1/2 red onion, sliced thinoil for sautéingzest of one lemon

Directions:

Heat the oil in your skillet/pan on medium high.

Add the onions and sauté for 2 minutes.

Add the beet greens and stir until just wilted (you do not want to overcook).

Finally stir in your lemon zest and take the skillet off of the heat.

Serve.

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