Lemon Garlic Greens |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds beet greens | 2 teaspoons olive oil | 1/4 cup finely chopped onion |
| 4 cloves garlic, minced | 2 tablespoons lemon juice | 1/4 teaspoon salt |
| 1/4 teaspoon black pepper | ||
| 1 | Wash beet greens. Drain but do not pat dry; leave some water clinging to leaves. Remove stems; coarsely chop. |
| 2 | Heat oil in large saucepan over medium heat. Add beet greens, onion and garlic; cook and stir 5 minutes. Stir in lemon juice, salt and pepepr; continue cooking about 5 minutes or until greens are wilted and onion is tender. Serve warm. |