Sauteed Green Beets

Sauteed Green Beets 

The green leaves of the beets are delicious, and they have a high content of nutrients for our health in general. I have been thrown them away for a long time, without realizing that I have been making a mistake,.but nowadays, knowing the impact and what they aport to us, I sautee, cook in my stews, or use them raw into my salad, or smoothies.

They are part of the same family as the Swiss Chard, and the taste is similar. 

When you are going to buy the beets, you also should choose the quality of the leaves, be sure that they are fresh undamaged. and are being organic.

Health benefits of consuming them:

Minerals: Magnesium, copper, calcium, iron, zinc, lutein, sodium, phosphorus, manganese, and potassium.

Vitamins: K, A, B6, B1, B2, B3, B5, C, and folate.

Betalains and betaine that help reduce inflammation and have anti-cancer effects.
Fiber. 
Protein.
Calories.
Flavonoids: zeaxanthin, beta-carotene, lutein. 

SAUTEED GREEN BEETS

                                                                                                     

Preparation Time: 2 min
Total Cook time: 5-6 min
Total time: 8 min
The recipe makes around 2 servings.

Ingredients                                                                                       

1. 2 bunch of beet greens without the stems (washed)
2. Salt 
3. Black pepper  
4. 2 tablespoonful of butter or good quality olive oil 
5. 2 garlic cloves chopped
6. 1/2 onion sliced
7. you can add other spices that you like (red pepper, cayenne pepper, etc.)

Directions

At the bottom of your pan or skillet,  melt the butter at medium-low temperature.

Put your sliced onion with a dash of salt, and remove them until they are starting to caramelize, throw the chopped garlic cloves and let them caramelize for a few seconds. 

Raise the temperature to medium-high, throw the beet greens, sauteé them for 2 minutes, add salt and fresh black pepper. Enjoy! 

Based on 2 bunches.

Remember that "Your body is a temple, but only if you treat it as one".  Astrid Alauda.


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