Greens, Greens, Greens, and More Greens!

I don't know about you, but I keep hearing about the importance of including a variety of greens in your diet. This isn't news as we all know the benefits of vegetables; however, recently there seems to be an uproar over them. Even my nutrition magazine (CSPI's Nutrition Action) has a section this month on underrated foods. Take a guess which vegetables is mentioned! LEAFY GREENS!

So of course, this inspired me, to make a quick leafy green dish.

Ingredients:
spinach
1 bunch beets greens, washed and chopped
1 medium Spanish onion
2 cloves garlic
1 tbsp olive oil

Preparation:
Be sure to rinse the beet greens well to remove all dirt and stones. Remove as much of the stems as possible. Shred into small pieces. Repeat with the fresh spinach.



Directions:
1. Warm olive oil and garlic in a (cast iron) pan on low heat.
2. When the oil and garlic start to sizzle and you can smell the garlic, add in the onions.
3. Sautee onions until they begin to soften or about 3-5 minutes.
4. Add beet greens and spinach. Mix every few minutes until greens are wilted and cooked.
5. Add your favorite protein (if desired) and VOILA!

Enjoy!



Nutrition Education: Beet greens are high in calcium, iron, magnesium, phosphorous. They contain Vitamins A, B, and C. More is presumably known about spinach, which is known to have more than 13 flavonoids, which act like anti-oxidants and anti-cancer compounds. Spinach is an excellent source of Vitamins A, B, C, K and E as well as folate, magnesium, iron, calcium, potassium, and more. (Look at all these great reasons to enjoy greens!!)