Honey & Velvet

Sriracha beet greens & mini peppers

This post was originally published on MindBodyGreen.com.

Ever wondered what to do with beet greens? Whatever you do, please do not throw them away! Before I realized that beet greens were completely tasty and edible, there were times when I just threw the poor beet greens away. I feel completely terrible now that I think about it. I mean, of course beet greens are edible. What was I thinking? Just like carrot greens, or any root greens for that matter, most people don't realize the potential these beet greens have. They can be cooked and eaten the same way you would use any other green leafy vegetables whether in soups, stews or stir fries. 

Today, I am giving beet greens some love, and what better way to do with than with garlic and Sriracha? :) During the past one and a half years living together, my roomies and I have formed a rather Sriracha loving household. Today's sauteed sriracha beet greens with mini peppers is sure to be an easy peasy way to cook your lovely beet greens in less than 10 minutes! It would make a perfect dish paired with quinoa, lentils, rice or potatoes. 

I don't know why, but I've always loved washing and prepping veggies. There's something really calming and therapeutic that I find in it and it makes me feel super efficient after I'm done! As I always mention in all my mosts, please please please try buying organic produce if you can. The amount of chemicals and pesticides that are sprayed on conventional fruits and vegetables is enough to scare me. When washing your veggies, please do make sure you use cold water mixed with salt or vinegar and rinse well. 


INGREDIENTS (please choose organic ingredients whenever possible)

  • Beet greens
  • 4-5 mini peppers
  • Garlic (thinly chopped)
  • Olive oil
  • Sriracha
  • Salt & pepper
  • Sliced almonds
  • Sesame seeds

 

INSTRUCTIONS

  1. Place chopped garlic into a pan with olive oil on medium heat.
     
  2. Add mini peppers and cook for 2-3 minutes.
     
  3. Add chopped beet greens and cook until the leaves are wiltered down. Give the veggies a good squeeze of delicious Sriracha and add a dash of salt and pepper to taste. 
     
  4. Serve warm sprinkled with some sliced almonds and sesame seeds on top. Enjoy!