1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, pour 3 tbsp vegetable broth. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add the rest of the vegetable broth to the hot pan, stirring to loosen any particles from bottom of pan. Stir in honey (or Agave) and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
I leave out the vinegar. I don't think it needs it.
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 345 (49%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 146.2mg||45 %|
|Sodium 920.4mg||32 %|
|Potassium 2418mg||64 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 53.3g|
|Protein 37.1g||53 %|
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Calories per serving: 711
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