Do you wonder if there is a beetroot leaves recipe for how to cook beet greens with stems? Most beet recipes don't tell you what to do with them, but don't throw them out, add this to your list of zero waste food hacks! I'll show you how to cook beet greens with stems in this #shorts and how not to waste food at home. This beet recipe helps you make use of the whole beet including the leaves and stems.US viewers, if you try Imperfectfoods.com through this link you'll get $10 in free groceries, and so will Dad's Dishes to help support this channel: http://imprfct.us/v/Darrell_24. They're doing a great job delivering slightly blemished, imperfect, or surplus foods and selling them at great prices to help decrease food waste!For a free 30-day trial to TubeBuddy click here:https://www.tubebuddy.com/freetrial?a=DadsDishesIf you sign up for a subscription TubeBuddy will give me a discount on my ongoing subscription. Note there's no extra cost to you if you sign up this way.For one bunch of beet stems/leaves (3-4 beets' worth):First wash them thoroughly to remove grit and dirt. Chop off the leaves then chop the stems into 1-2 inch long pieces. Boil the stems only for 3-5 minutes to soften them, then drain the water from the pan. Add about a tablespoon of butter, ghee or other heart healthy oil (coconut, olive or avocado) to the pan to preheat. Then add 2-3 cloves minced garlic for a minute on medium - medium-high heat. Add the leaves and preboiled stems to the pan and stir thoroughly to coat with the oil. Saute for another 3-4 minutes until leaves are wilted. Salt to taste, add 1 teaspoon lemon juice and stir. Garnish with lemon zest if desired.Now you've solved two problems - how to eat more green leafy vegetables (which we all know we should be doing!) AND how to waste less food!And when you roast the beets themselves, do NOT use olive oil.. To understand why not (and what you should use instead), watch this video: https://youtu.be/8acR1nWBJN4#beetgreens, #shorts, @imperfectfoods
