Ya I get it, this post is 5 days late – honestly I got hit with a 5 day sinus infection and I couldn’t even look at my computer screen to type this properly. This has been a weird 7 days overall for me: between the ice storm, then snow storm, this sinus infection which has been pure joy and I think I’m dealing with a bit of adrenal fatigue. Once you suffered from extreme adrenal fatigue, you automatically know the signs of when it starts creeping back in! So maybe getting sick was a good thing and the universe making me slow down, as I actually slept, rested and look a solid 7 days off from the gym. When I’m sick I tend to eat more carbs daily, which also has been really helpful with my recovery!
Now that I’m on the mend the recipe I’m sharing today is great for 2 main reasons; #1 – It’s so simple and #2 – It shows you how to amplify a simple recipe with one simple ingredient. I think when people are trying to cook for others or even someone just cooking for themselves , we tend to overcomplicate things. I see so many people getting caught up in over thinking about what to make that cooking, then of course becomes stressful!
I love taking simple ingredients and using 1 key ingredient to really make it pop, not only is it delicious but it’s something people will ask or talk about, and that’s always been my main focus – to get people creating a conversation around food!
Today I’m taking simple beat greens, something people usually throw away or juice, and pairing them with roasted grapes! A simple fruit, many wouldn’t think to roast however the whole dish comes together in less the 20 Minutes!
Within the botanical family, beet greens are nestled in alongside spinach, Swiss chard, quinoa, and a number of other wild plants, so we can technically place beet greens in “dark, leafy” category. Having this dark colour gives them a host of beneficial properties! Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself. The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Finally, the Vitamin K levels works with calcium to boost bone strength and prevent osteoporosis.
It’s easy to fall into a routine of eating the same vegetables and the same greens, but adding in some rotation means we allow a new host of vital vitamins and minerals! Which truthfully is what most people are lacking from their diet!
SAUTÉED BEET GREEN WITH ROASTED GRAPES
Yields 4 Servings
½ cup red grape
2-3 sprigs of fresh rosemary, depending on their length
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp chili flakes
2 bunches of beet green, I used 1 bunch red and one bunch yellow
fat pinch of salt
zest of ½ lemon
1 Tbsp hemp seeds
- Preheat the oven to 400 degrees and line sheet pan or small baking dish with parchment. I used a square cake pan.
- Thread the grapes onto the rosemary stems until they are full and lay on the line pan, no need for oil here. Continue until all grapes are threaded on the rosemary sprigs.
- Roast the grapes for 15 minutes. Then set aside.
- In the mean time, make sure your beet greens are cleaned and dry and remove the leaves from the stems.
- Roughly chop the stems and the leaves, keeping them separate.
- In a large saute pan over medium heat, add the olive oil, garlic and chili flakes. Once fragrant add the beet stems and allow them to cook for 5-6 minutes until tender. (We cook these at different stages, because the stems take longer to cook then the leaves.)
- Then add the chopped beet leaves, salt and the lemon zest. Once the leaves are wilted, remove from the pan onto a large platter. Pull the grapes off the rosemary stems and scatter over the cooked greens and top with the hemp seeds.
This could easily be a weeknight quickie side dish and a fun way to get some nutritionally packed greens into your diet.
Happy Monday Everyone
~ Chef Steph