Tangy Leafy Greens & Garlic

Tangy Leafy Greens And Garlic

This tangy dish of kale, beet greens, parsley, and garlic can be combined with a healthy grain side like my “Barley & Wild Rice” to make a great meal or served as a side. This is a delicious medicinal dish that packs a powerful punch. These extremely nutrient dense greens are sauteed in only apple cider vinegar, lemon, and water.

The acids help break down the leaf roughness making them easy to chew and digest.

4 cups kale 
4 cups beet greens (4-6 beet tops) 
1 cup fresh parsley 
10 garlic cloves (1 whole garlic bulb) 
1 Tbsp Apple Cider Vinegar 
1 Tbsp lemon juice 
2 Tbsp water 
½ ground mustard seeds or powder

Remove the garlic skins and roughly slice into pieces.

In a large pan, saute the garlic in a dry medium-high heated pan until one side starts to turn “light-brown”.

Remove and set aside.

Add the rest of the ingredients and cook until the greens reduce to half their raw size.

Reduce heat to low, cover and cook for 10 minutes.

Add the garlic to the greens and mix or sprinkle garlic on top of the green when serving.

Makes 4 servings.

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