Ingredients
2
2 servings
- •1 bunch beet tops with stems
- •1 tablespoon olive oil
- •4 cloves garlic, minced
- •salt and ground black pepper to taste
- •½ lemon, juiced
Instructions
- Wash beet greens and drain. Chop stems and leaves separately.
- Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.
Nutritional Facts
Per 2 servings
- Calories: 78
- Carbohydrate: 6g
- Fat: 7g
- Fiber: 2g
- Protein: 1g
- Sugar: 0g
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