Tender sauteed beet greens with creamy poached eggs.
When I was asked what was on the dinner menu and the response was beet greens and poached eggs, I was met with skepticism followed with upturned eyebrows and a definite scowl. My response was, “You should give it a try – it won’t kill you.” After all, most meals are designed around the family, but this meal was my menu of choice.
Dinner is served. After a brief hesitation, the fork dives in and mixes my beet greens with a bit of creamy egg yolk. Of course, that was me. The other person in the household finished his dinner too, but with less enthusiasm.
After dinner? Mike headed to the frig for his ice cream fix, so I would say this recipe didn’t float his boat. No matter – I loved those tender, colorful baby beet greens combined with a little yellow egg yolk. To each their own.
I took pictures before the Parmesan cheese was tossed on the plate. Don’t forget to sprinkle a bit on top of your eggs and greens, it gives the greens a nutty flavor.
Healthy cooking tip . . .
Poaching eggs is a terrific way to reduce the fat and calories in a recipe, and makes such a nice presentation. Don’t just top whole grain toast with protein-packed eggs – sautéed greens and roasted asparagus make a satisfying meal too.
Sauteed Beet Green and Poached Eggs
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 large eggs
- 1 tablespoon vinegar
- 1 tablespoon coconut oil
- 1/2 cup leek, thinly sliced
- 4 cups baby beet greens, rough chopped with baby beets finely sliced
- 2 cloves garlic, minced
- 1/4 slices lemon, juiced
- 2 tablespoons Parmesan cheese, shredded
- Heat a small skillet over medium-low heat with 2" of water until small bubble start to rise. Add a pinch of salt and vinegar. Gently crack eggs into the water, slowly sliding them into the water. Cover and allow to simmer for 8 - 10 minutes until white is set and yolks are still runny. For this dish you want a runny yolk.
- Heat a large nonstick skillet over medium heat with coconut oil. Add leeks and sliced beets. Cook for 5 - 8 minutes until beets and leeks are tender. Add garlic and chopped baby beet greens. Cook for two minutes stirring often, then remove from heat and continue to stir until beet greens lightly wilt. Add a splash of lemon juice.
- Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.
Amount Per Serving
Calories: 188, Weight Watchers PointsPlus 5
- Total Fat: 12.22g
- Cholesterol: 189mg
- Sodium: 331mg
- Total Carbs: 8.71g
- Dietary Fiber: 3.48g
- Sugars: 1.72g
- Protein: 10.45g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.