Beet greens are a great source of iron, which many of us lack yet is essential for oxygen transport in the blood and myoglobin for muscle strength. Iron deficiency causes fatigue and most of us want more energy. Besides, beet greens are rich in carotenoids, which support eye health and act as anti-oxidants. Plus, they taste great!
2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
½ pound (1⅛ cups) small white or pink beans, soaked in 1 quart water overnight
6 cups bone broth or veggie stock
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme
Salt to taste
1 generous bunch (about ¾ pound) beet greens, stemmed, washed well and coarsely chopped
Freshly ground pepper
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
- Cook, stirring often, until the onion is tender, about 5 minutes, then add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute.
- Drain the beans and add to the pot, along with 6 cups stock (or enough to cover the beans by at least an inch). Add the bouquet garni.
- Bring to a gentle boil, add salt to taste, cover and simmer 1½ to 2 hours, until the beans are soft and fragrant.
- Taste, adjust salt, and add pepper. Remove the bouquet garni.
Note: Steps up to here can also be combined into a crock pot set on low all day.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve
Incredible nutrient dense goodness in every delicious bite
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