No ImageBeet Greens

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  1. PapaG

    The recipe is good but poorly written. Be careful when following the directions. Each instruction starts with a title that incorporates ALL the ingredients in that instruction. THEN it proceeds to tell you that certain ingredients are added first, followed by others. Very strange.

    xxxxxyyyyy

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  2. MaryFrances

    Yummy. Tasted like Greek grape leaves to me. I used avocado oil and xylitol.

    xxxxxyyyyy

  3. Bonnie D. Ivanish

    Not long ago, our grocery began leaving the greens on the beets. I was glad, because I had always heard how nutritious they are, but I had no idea how to prepare. I found your wonderful recipe about a year ago and I have made it many times since then. I’m here to say thanks, and to suggest a slight variation which I tried & loved. Tonight I was having a piece of salmon, with this in mind as a side, but I needed a little something more, like a starch. No time to cook pasta or potatoes, I decided to add a can of light red kidney beans (rinsed) at the end of preparation, allowing just enough time to heat them through. I am so pleased that I thought of it….beans worked perfectly together with the greens, a well-balanced meal with the salmon, plus I didn’t need to dirty another pan. Easy & delicious, this recipe rocks!

    xxxxxyyyyy

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  4. Rosemary

    I added just a dash of salt.

    xxxxxyyyyy

  5. Lori Windspirit

    These were delicious! Great recipe! I kept looking at the greens attached to my beets and I thought it was such a waste to throw them away that I looked for and found your recipe. This is perfect for a Keto side! I steamed the stems with cauliflower and then added them both to the saute and it was lovely! They are delicate and yummy and there is no bitterness at all. Thanks for the great idea!

    xxxxxyyyyy

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