I Love beets, but I never knew what to do with the tops – the beet greens. At the suggestion of one of my favorite local farms, I began to sauté beet greens just like I do with my Beloved kale.
I’ve now fallen in Love with beet greens! (And don’t worry, I’ll show you my fave beet recipe next too. Xo)
Here’s an easy way to incorporate beet greens into your day-to-day reality. This is a great healthy breakfast recipe to break your 16-hour intermittent fast with too (along with the perfect way to make scrambled eggs!).
- 1 bunch of Beet greens
- 2-4 organic eggs
- 1/2t organic sea salt & pepper – each
- 1-2 slices of almond bread toast – make the bread following the recipe here or below – usually 1 day or a few hours before preparing this meal
- 4T of organic avocado oil
- 1t of organic garlic salt
- 2T butter, ghee or coconut butter – your choice
Step one: The toast, starting as bread. Bake this the day before you make this recipe OR when you have an hour at minimum before you need to eat. My friends (well, they don’t know we’re friends yet) over at Simple Mills have done it again with their Artisan Bread mix. I bake mine into a loaf. You can also add 1T of organic garlic salt and 3T of organic rosemary to make this bread even more savory. I use organic avocado oil as my preferred oil for the mix as well.
Step two: Heat 2T of avocado oil in a medium to large saucepan on medium heat.
Step three: Chop the beet greens into thin slices and place them into the pan, lightly coat the greens with garlic salt. Cover the pan, and reduce to low heat. Let cook for 3-5 minutes undisturbed. Come back after the 3 minutes and stir the greens. Then, push to one side of the pan and let the greens continue to cook on simmer.
Step four: Crack 2-4 eggs in a small, separate dish and lightly salt and pepper. Mix with a fork until blended. Add 2 more tablespoons of organic avocade oil to the pan. Pour this egg mix into the pan beside the greens. Cover the pan and turn to low, for 3 minutes.
Step five: Place almond bread in toaster, toast and lightly butter with butter of your choice.
Step six: Uncover pan, scramble eggs with fork – they should be complete by now, however if you prefer your eggs to be more cooked – then by all means let them continue to simmer.
Step seven: Spoon greens and eggs onto a plate. Salt and pepper to taste, and complement with almond toast.
Bless this delish meal with the Highest Love and enjoy!
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