Beet Green with Nuts and Dates

COURSE Side dish, Kids-Friendly

SERVES three to four

TIME About 20 minutes

Possible beet green substitutions: Kale, Swiss Chard, or other leafy greens. If substituting with Kale, adding 1/2 Tbsp vinegar will help soften the leaves and stem. Vinegar also added

Ingredients:

• 1 pound beet green (or any of the other leafy veggies), washed, stems trimmed, cut crosswise in ¼-inch strips

• 2 cloves of garlic, minced

• Salt (to taste, I use about ¼ tsp )

• Ground pepper or white pepper (to taste, I use about ¼ tsp)

• 1 Tbsp cooking oil (e.g., olive oil, peanut oil, canola oil, corn oil)

• ¼ cup coarsely chopped almond (prefer red onion, or scallions)

• ¼ cup coarsely chopped pitted dates

Directions:

1. Heat oil in the skillet or pan over medium heat

2. Add the garlic and and fry for until fragrant, about a minute or so.

3. Add beet green, and stir until the oil is distributed.

4. Add the almond and pitted dates and stir for a few minutes.

5. Season with salt and pepper. Stir to distribute evenly.

Recipe Source:

This recipe is modified from AllRecipes's "Simple and Delicious Beet Greens". Link: https://www.allrecipes.com/recipe/215506/simple-and-delicious-beet-greens/