Sauteed Beet Greens and Chili Sweet Potato Rounds

November 18, 2012 by Leanne Vogel August 15, 2014

Don’t throw out those beet greens! You can put them to great use in this sauteed greens plate with sweet potatoes, butternut squash and a fried egg. Delicious!

Ingredients

Chili Sweet Potatoes

• 1 medium sweet potato, sliced into ¼-inch thick rounds
• ½ cup butternut squash, sliced into ¼-inch thick chunks
• ½ teaspoon extra-virgin olive oil
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon oregano

Sauteed Beet Greens

• ½ teaspoon extra-virgin olive oil
• ½ red onion, sliced
• 2 garlic cloves, chopped
• ½ cup chopped mushrooms – I used portobello
• 4 cups beet greens, chopped
• ¼ teaspoon onion powder

Fried egg

• Drop extra-virgin olive oil
• 1 large egg

Instructions

1. Preheat oven to 400F and place all chili sweet potato ingredients on a medium-sized cookie sheet.
2. Coat sweet potatoes and butternut squash in the oil and spices. Lay flat and cook in preheated oven for 25-30 minutes, until browned. Flip halfway through.
3. For greens, heat oil in a medium-sized cast iron pan on medium-high heat. Add onion, garlic and mushrooms. Saute for 8-10 minutes, until soft.
4. Add beet greens and onion powder. Stir to coat in cooked onion mixture. Cover and cook on low heat for 1-2 minutes, until greens have softened.
5. For fried egg, drop a tiny bit of oil in a small frying pan and heat on medium heat for 1 minute. Crack egg and drop into pan. Cover and cook for 2-3 minutes until desired consistency is met.
6. Serve everything together on a plate and top with desired amount of sea salt.

Nutrition Information Per Serving