Beet Greens sautéed with pickled red onions
The green of beets is even more nutritious. Fermented organic apple cider vinegar improves the taste of sliced red onions. This creative & simple dish is so healthy & delicious.
10 Minutes
Serves: 2
Medium
PrintIngredients
- 4 cups beet greens, washed and cut 1⁄2 med. Red onion, thinly sliced
- 1⁄2 cup organic apple cider vinegar
- 4 cloves garlic, smashed
- Palm, coconut oil olive oil Himalayan pink salt Black pepper
- 2, 1 cup servings
Nutrition
| Net carbs | 3 % (4 g) |
| Fat | 66 % (39 g) |
| Protein | 31 % (42 g) |
| kcal | 546 |
Instructions
- In a bowl combine onions and vinegar and let sit for 1-2 hours.
- Heat skillet on med-high heat.
- Add oil to coat pan and sauté stems for 10 minutes.
- Add smashed garlic and sauté until fragrant or golden.
- Add greens, and season with salt and pepper.
- Add a little water if necessary.
- Saute until tender and add onions after draining vinegar.
- Saute until almost dry.
Additional Tips
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