Beety Radishy Greens
Here is an extremely simple and nutritious recipe to make the most out of the beets and radishes! While these veggies are very nutritious, their green are no less! Chop the tops of these vegetables and wash the greens several times in cold water. Drain them and use them right away or within 2 days while they are still fresh and crisp.
Beet greens are excellent sources of vitamins K & A and both calcium and magnesium. They also are a decent source of iron.
Radish greens are very rich in vitamin C and B6. They are also rich in anticancer compounds called sulforaphanes.
Moreover these greens are low calorie, cholesterol free and fiber rich foods which also helps in weight loss.
Bunch of radish greens (about 2 cups)
Bunch of beet greens (about 2 cups)
3 cloves of garlic
1 tbsp of olive oil
1-2 tbsp water
1/8 tsp red chilli flakes
Salt to taste
Heat the pan on medium heat with the olive oil. Saute the garlic until slightly browned. Add the greens and saute for a minute. Add the water, salt and chili flakes. Cover the pan and let it cook for 5-6 minutes on low heat. Your greens are ready!
Serve hot. Tastes great as such or as a side dish.