Vegan-Style Beet Greens with Mushrooms

By: Esther Vasa
Beet Greens are a rich source of Protein, Folate the naturally occurring form of folic acid, Pantothenic Acid or B5, Phosphorus, Zinc, Dietary Fiber, Vitamins A, C, E, K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. With this awesome goodness embedded in these greens, take advantage of them next time.
A word of caution: If you have kidney or gallbladder problems you may may want to avoid eating beet greens because of the presence of oxalates.

Beet Greens - 1 pound
Sliced Red Onion - 1/4th cup
Freshly Crushed Garlic - 1 tbsp
Olive oil - 2 tsp
Balsamic Vinegar - 1 tbsp
Shiitake or Portabella or Cremini mushrooms - a cup (I used baby portabella)
Red Pepper Flakes - per your taste
Himalayan Salt to taste

Make sure you clean the beet greens thoroughly in cold water atleast three times removing any leaves that are dry and flaky. Also, be certain to remove the tough stems.

Whisk together olive oil, balsamic vinegar, salt and red pepper flakes. Bring this mixture to a boil in a skillet. Add onions and allow them to cook a bit. Then, add the beet greens and toss well. Cover cook for four minutes on low. Next, add the mushrooms and let these cook for about four minutes. Finally, add garlic and toss well. Turn off the heat and wait for five minutes before serving. This way the garlic juices get absorbed in the beet greens and mushrooms to make it more flavorful. Enjoy!

Serves: 2 - 3