SERVES: 2 | PREP TIME: 2 MINUTES | COOK TIME: 5 MINUTES
Did you know that there is more nutrition in the green leafy tops of your beetroots and turnips, than the actual root itself. They are rich in Vitamin A, Vitamin C and minerals so make use of them. Remove the tops from the root straight away to stop them from draining the moisture from the vegetable, and store separately in the fridge, ideally in a plastic bag for freshness.
This recipe uses the beet and turnip greens but you can also substitute any green leafy vegetable. This is a ridiculously simple dish but the zestiness of the lemon is all the greens really need.
· A couple of handfuls of leafy greens
· 2 cloves of garlic (or the bulb of your green garlic), finely chopped or minced
· 1 onion, finely chopped
· 1 lemon
· 2 tbsp chopped walnuts
Roasted roots (optional)
1. Wash your leafy greens and separate the stalky stems from the leafy tops as they take slightly longer to cook. Dice the stalky ends, and roughly chop the leaves.
2. Add 1 tbsp oil to a pan on a medium heat, add the diced stems, garlic and onion for 3 minutes.
3. Add the leafy greens, season well and continue to sauté for 1-2 minutes until they are wilted.
4. Remove from the heat, add the juice of ½ the lemon.
5. Tumble into a serving dish, with some grated lemon zest and the chopped walnuts.
I love to serve this as a stand-alone dish with simple wedges of pan-fried turnips, or some baked beetroot wedges but it is also delicious with chicken or fish.
Recipe in collaboration with https://harvestday.ie/
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