Side Items

Stewed beet greens and stems is for Side Dish.

Stewed beet greens and stems takes several minutes to prepare.

Stewed beet greens and stems takes several minutes to cook.

Stewed beet greens and stems makes 4 servings.

The ingredients for Stewed beet greens and stems are:

1.5 tbsp Coconut Oil
6.0 cup Beet greens, fresh
1.0 tbsp Sweet Cooking Rice Wine
1.0 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup

Here is how you make Stewed beet greens and stems:

Cut the stems off 3 fresh beets. Wash the greens and stems very thoroughly because they will be very sandy and gritty. Chop all the stems off the greens and then finely chop the stems - they are fibrous kind of like celery. Set aside in a bowl. Rough chop the greens. In a large skillet or medium saucepan, it will need a lid, melt coconut oil over medium Heat. Then add up to three-quarters of a cup finely chopped seasoning vegetables. Down here in Louisiana we call it the Trinity: onion, celery, and bell pepper, and you can find it already chopped and frozen just about everywhere. When the onions start turning clear add the beet stems. Cook, stirring occasionally, for 5 to 10 minutes. Tip in a little cooking wine or Vermouth and then add the roughly chopped greens. Cover, turn the heat to low , and simmer until all the greens are wilted, stirring occasionally. They will lose a lot of volume. The stems will not. The alcohol in the wine will cook out over time. This simmering will take 20-30 minutes or so. Serve hot as a side. Serving Size: Serves 4Number of Servings: 4.0Recipe submitted by SparkPeople user LAHUDSONCHEF.

The nutritional information for Stewed beet greens and stems is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 80.3

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 176.3 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 2.4 g
• Protein: 1.3 g