Vibrant greens and purples! I love when my plate is visually stimulating. It's not hard to make fresh produce (especially beet greens) look appealing. This was my second time making beet greens. I usually end up throwing them out because they spoil so much faster than the beet root. What a waste! Here are some recipes to help you (and I) avoid throwing out pretty, dark leafy greens that are packed with iron, calcium, and magnesium.
1. Grape jelly veggie breakfast toast please. I know it sounds bizarre (think fresh, sweet, salty, and warm). The photo above features beet greens, purple seedless grapes, edamame, two slices of toast, and sea salt. To make- wash the grapes and greens, add to a pan with a bit of olive oil and fig balsamic vinegar (or regular balsamic vinegar), cover the pan, cook until the greens begin to wilt (add a bit of water if they look dry), layer the ingredients on your plate, then add some sea salt.
2. Eat them as a side using this recipe that has a sherry vinegar and garlic base.
3. This filling salad has two kinds of plant protein (quinoa and chickpeas). Switch out the dairy-based dressing in the recipe with another like italian or balsamic vinegar.
5. Switch out the spinach in this frittata recipe. No eggs needed.