Pink Greens Recipe

Name: Pink Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch beet greens; 2 teaspoons chopped garlic; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon red pepper flakes; 2 teaspoons sugar; 1 teaspoon olive oil; 1 shallot, chopped; 1/4 cup water; 1/4 teaspoon salt; 2 teaspoons sherry vinegar

Servings: persons

1 bunch beet greens
2 teaspoons chopped garlic
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon red pepper flakes
2 teaspoons sugar
1 teaspoon olive oil
1 shallot, chopped
1/4 cup water
1/4 teaspoon salt
2 teaspoons sherry vinegar

1
Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.
2
On medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.
3
Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.
4
Just before removing pour the vinegar over the greens. Remove, serve and enjoy!

kcal

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Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch beet greens, 2 teaspoons chopped garlic, 1/2 teaspoon coarsely ground black pepper, 1/4 teaspoon red pepper flakes, and more.

Yes, Pink Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pink Greens

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