Don't forget the healthiest part of the beet when you purchase it - the beet greens! Braised beet greens make a super nutritious side dish packed with protein, iron, calcium and a host of vitamins and antioxidants.
When I bought some beets at the farmer's market to make my pickled beet recipe, the seller asked if I wanted them to discard the beet greens for me. Discard them? They're the healthiest part! So with my long beet greens hanging out over my produce-filled bag, I went home to not only make pickled beets, but to also make coconut braised beet greens.
I already mentioned how healthy beets are, but the greens are even more nutritious. They're packed with protein, fiber, magnesium, B6, zinc, A, C, K, calcium and iron. There's more iron in beet greens than there is in spinach. The vitamin A will help strengthen your immune system as well as assist with your night vision. Laser vision? Probably not, but who knows. Keep eating your greens.
Beet greens are fairly hearty and can be a little bitter so that's why I like braising them in some coconut milk. You could even throw in some added protein like shrimp or chicken, but you still have plenty of protein in the greens without.
So be sure to buy and take the whole beet and their greens next time you're at the farmer's market to ensure you get your money's worth and all your healthy nutrients!
Coconut Braised Beet Greens
Serves 4 side dishes
1 large bunch of beet greens, thoroughly washed
1 tablespoon coconut oil
1 small onion
1 cup coconut milk (make your own here)
Salt and pepper to taste
Remove the long stems from the beet greens. You can chop that up and add it to the mix. Roughly chop the remaining greens.
Heat the coconut oil in a large skillet over medium-high heat. Once warm, add the onion and sauté until translucent, about 3 minutes. Then add the stems and cook for another 3 minutes, then toss in the the beet greens and mix. Season with salt and pepper. After the greens wilt, approximately 5 minutes, slowly add the coconut milk. You may not need all of it, but you want to thinly coat the bottom of the pan, not submerge the greens. Loosely cover for about 5-10 minutes or until the greens are soft. Adjust seasoning if necessary. Sometimes I also like to add on a little Sriracha for an extra kick.