Beet Greens with Feta and Potatoes

I love beet greens, but they tend to sog down to almost nothing when they're cooked. The other night I wanted them to hold a more substantial place in the meal, so I cooked them with sautéed potatoes and sprinkled feta on top for a dish that was over the top delicious. And easy too.

When you buy beets with the greens attached, cut off the greens when you get home and store them in separate bags in the fridge. Two vegetables for the price of one - pretty amazing. And when you consider what a nutrition powerhouse a beet green is - full of vitamins and minerals, as well as the eye nutrients lutein and zeaxanthin - you will become sad that you only get one bunch of greens with all those roots.

Potatoes are awesome too - full of the insoluble fibers that regulate blood sugar, among other things. And feta makes happy mouth.

So try this dish, make it often, and your family will be happy and healthy.

(Other greens like spinach or chard or collard greens would work in place of the beet greens. Just cook long enough for them to soften and become delicious.)

Beet Greens with Feta and Potatoes
5 small red potatoes
1 tbsp olive oil
1 bunch beet greens (save beets for another purpose)
2 tbsp feta, crumbled
salt and pepper to taste

Warm the oil in a cast iron skillet. Add the scrubbed and quartered potatoes. Let them cook until crispy on the outside and soft in the middle, turning occasionally but not too often.

Add the washed and chopped beet greens. Sprinkle with salt and toss well. (The oil and salt help the greens break down so the nutrients are better absorbed by your digestive system.) Cover with a large lid, turn down the heat, and let steam until the greens are tender.

Remove from the heat and sprinkle with the feta. Cover and let rest for 2-3 minutes to let the feta soften. Serve immediately.

Serves 2-3