Cook the Book: Pink Greens

Name: Cook the Book: Pink Greens
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 large bunch beet greens; 2 teaspoons chopped garlic; 1 teaspoons coarsely ground black pepper; 1 teaspoon olive oil; 0 teaspoons crushed red pepper flakes; 0 teaspoons salt; 1 shallot, chopped; 2 teaspoons sherry vinegar; 2 teaspoons sugar

You can never have too many side dish recipes, so give Cook the Book: Pink Greens a try. This recipe serves 2. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 50 calories. Head to the store and pick up shallot, sherry vinegar, coarsely ground pepper, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Wash and trim the beet greens. If the stems are very thick, it’s worth trimming them back a bit.

Ingredients you will need

Beet Greens

In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

Add the black pepper, sugar, and salt.

Ingredients you will need

Black Pepper

Sugar

Salt

Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.

Ingredients you will need

Beet Greens

Greens