Sauteed Beet Greens with Feta and Orange

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Sauteed Beet Greens with Feta and Orange

 

1 pound beet, mustard or dandelion greens

1/4 teaspoon salt

1/8 teaspoon cayenne pepper (or to taste)

2 tablespoons orange juice

1/2 teaspoon orange zest

2 tablespoons extra-virgin olive oil

1/4 cup crumbled feta

 

Pick off any thick stems on the greens, and wash leaves but do not dry them.

Transfer the damp greens to a large pot and stir them, over high heat, until

they are just wilted and bright green, 4 to 5 minutes. Drain the greens in a

colander, pushing out the excess water.

In your serving bowl, whisk together the salt, cayenne, orange juice, orange

zest and olive oil. Toss the greens with the dressing; stir in the feta.

Makes 4 servings.

Calories 113, Fat 9 g, Carbs 6 g, Sodium 506 mg, Fiber 4 g.

Points 2.