Prep Time: 10 minutes
Cooking Time: 40 minutes
Ingredients
- 1 (14 oz) can chicken broth
- 1 & 1/2 cups water
- 3 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 bunch beet greens, chopped
- 1/2 tsp white sugar
Instructions
- Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
- Add chopped beet stems and return to a boil. Cook for 5 minutes.
- Add beet greens,sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Nutrition Facts
- Number of Servings Per Container: 4
- Serving Size: 1/2 cup
- Calories: 100
- Total Fat: 10g, 13%
- Saturated Fat: 1.5g, 7%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 440mg, 19%
- Total Carbohydrate: 2g, 0%
- Dietary Fiber: 1g, 4%
- Total Sugars: less than 1g
- Added Sugars: less than 1g, 1%
- Protein: 2g, 4%
- Vitamin D: 0mcg, 0%
- Calcium: 40mg, 3%
- Iron: 1mg, 6%
- Potassium: 300mg, 6%