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Sautéed Moroccan Beet Greens
[“Spring Recipes From The PPNF Kitchen”]
Serves 4
Ingredients
- Greens and stems from 6 organic beets
- 1 – 2 tsp. extra-virgin olive or coconut oil
- 1 Tbs. filtered or spring water
- ½ medium organic onion, chopped
- 1 – 2 cloves garlic, peeled and minced
- ½ tsp. paprika
- ⅛ tsp. sea salt
- 1 Tbs. lemon juice, fresh squeezed
Directions
- Separate beet stems from leaves.
- Chop each separately.
- Sauté the beet stems with the oil and water in a large frying pan over medium heat for 3 minutes.
- Add chopped beet leaves, remaining ingredients, and seasonings (except lemon juice).
- Sauté another 5 minutes.
- Add lemon juice and sauté 1 minute more. Serve warm or chilled.
About the Author
Miriam Ballonoff Bach has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Check out other Miriam Ballonoff Bach recipes:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2010 | Volume 34, Number 1
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
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