This week I bought a beautiful bunch of beets with leaves on, and I thought almost everyone knows how to cook beets but not many people know that they can eat their leaves. Beet greens are nutrient-packed and delicious! They have a slightly more intense and salty taste than other leafy greens. They can replace spinach or chard in many recipes and can be boiled, steamed and sauteed. They can even be eaten raw in a salad or blended into a rich pesto. Beet stems can also be consumed, but the closest part to the root can be very hard to eat (I usually discard about four inches of stems between roots and leaves).
Beet greens are even more nutritious than the root. They have a good amount of vitamins C and K, iron (15% of the daily recommendation in 1 cup of cooked leaves), magnesium, lutein and beta-carotene.
Unfortunately, beet leaves are often thrown away despite world hunger and lack of food. Did you know that 45 percent of world production of fruits and vegetables is wasted? And in Argentina where I live, the waste of food is estimated at 38 kilograms per person per year. For that reason, I used beet greens with what I had on hand and made this frittata that turned out very good. Give it a try! #reducefoodwaste
Beet Greens Frittata
- 2 cups boiled, drained and chopped beet greens
- 2 eggs
- 2 tablespoons light sour cream
- 1 tablespoon grated Parmesan cheese
- ⅛ teaspoon salt
- ¼ teaspoon cayenne pepper (or black pepper)
- ¼ teaspoon nutmeg
- 1 tablespoon olive oil
- In a large bowl add chopped beet greens, eggs, sour cream, Parmesan cheese, salt, pepper and nutmeg and mix to combine.
- Heat an 8-inch skillet over medium heat and add olive oil. Pour in previous mixture and let cook for approximately 3 minutes, until the base of the frittata is set up.
- Remove from heat, put a shallow plate over the pan and flip the frittata onto the plate with a quick and concise movement.
- Then, slip it back into the pan, cover and finish cooking for about 4 to 5 minutes at a lower heat.