Stir-Fried Broccoli Rabe With Beets
- Total Time
- 1 hour
- Rating
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Ingredients
- 1bunch beets, with leaves
- 1bunch broccoli rabe
- Coarse salt and freshly ground pepper to taste
- 3tablespoons olive oil
- 1clove garlic, minced (green part removed)
Nutritional analysis per serving (4 servings)
166 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 6 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
- Step 2
Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
- Step 3
When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
- Step 4
Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.
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