No-Waste Sautéed Greens
Don't throw out those green tops from your beets, turnips, carrots, etc! This basic recipe can be used to ensure you are reducing food waste and stretching your dollar! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Skillet
Ingredients
- 1 tbsp olive oil
- 1 onion* sliced thin
- 1 lb kale*
- or turnip greens*
- or beet greens* etc
- ¼ cup water
- pinch brown sugar
- red pepper flakes optional
Instructions
- Wash and dry greens. Remove stems from larger/thicker leaves.
- Drizzle olive oil into skillet over medium heat. Add sliced onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Tender baby greens should be tossed in at the last minute.
- Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Video
Notes
A combination of vegetable top greens and kale can be used for this recipe. Be sure any young, tender eaves are added at the end after the tougher leaves have had a chance to cook down in the skillet.
Yield: 2 side dish servings
Adapted from Addapinch.com
Nutrition
Calories: 195kcalCarbohydrates: 25gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 90mgPotassium: 1194mgFiber: 1gSugar: 2gVitamin A: 22658IUVitamin C: 276mgCalcium: 354mgIron: 3mg
