Cook the Book: Stewed Beets with Beet Greens and Ginger

Cook the Book: Stewed Beets with Beet Greens and Ginger
7 Ingredients
  • 2 large beets with their green tops (about 1 pound total)
  • 2 tablespoons canola oil
  • 1 teaspoons black or yellow mustard seeds
  • 6 to 8 medium-sized to large fresh curry leaves
  • 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
  • 1 teaspoon coarse kosher or sea salt
  • 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)
Nutrition
92
5% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

3% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 5

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

6% 151

Calcium

2% 21

Magnesium

4% 17

Potassium

4% 193

Iron

6% 1

Zinc

2% 0

Phosphorus

4% 28

Vitamin A

1% 7

Vitamin C

5% 5

Thiamin (B1)

2% 0

Riboflavin (B2)

2% 0

Niacin (B3)

2% 0

Vitamin B6

6% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

5% 5
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