Sauteed Beet Greens and Kale
Beet greens and Kale!! the combination makes a wonderful nutrient-dense side dish for lunch or dinner. The stir-fry can be served with rice or used as filling for vegetable wraps.
Servings: 2
Calories: 158kcal
Ingredients
- 2 tbsp Cooking Oil
- ½ cup Red Onion chopped
- 2 Garlic cloves crushed
- 2 Green Chili sliced lengthwise
- 2-3 Curry leaves optional
- ½ tsp Turmeric powder
- ¼ cup grated Coconut
- 2 cups of chopped Beet greens red stem included
- 2 cups of Kale leaves chopped
- Salt to taste
Instructions
- Heat oil in a pan.
- Saute the onion and garlic until the onion is translucent and soft.
- Now add green chili, turmeric powder and curry leaves and stir-cook for 1 minute.
- Stir-in grated coconut and cook for 1-2 minutes on medium heat until the raw taste is gone.
- Then add beet greens and kale leaves into the pan. Add salt and mix well.
- Cook on medium-high heat for 2-3 minutes.
- Remove from heat.
- Serve hot.
Notes
Wash the leaves in cold water before chopping.
You can cook the stem part initially, since it takes a little more time than the leaves.
Although I mentioned red onion, use any onion or even shallots instead.
Any cooking oil can be used. But coconut oil tastes great.
Curry leaves are available in any Indian or Asian markets.
You can cook the stem part initially, since it takes a little more time than the leaves.
Although I mentioned red onion, use any onion or even shallots instead.
Any cooking oil can be used. But coconut oil tastes great.
Curry leaves are available in any Indian or Asian markets.