Don't toss your greens! When you are thinning your garden or harvesting those veggies keep the leafy tops. They make a great side to any meal or an awesome base for a vitamin packed breakfast. In this photo I topped beet greens with leftover lobster and feta cheese. It was delicious! An over easy egg would have made it even better.
Prep time: 10 minutes
Cook time: 10 minutes
12 oz garden greens
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
Toppings of your choice: I recommend crumbled bacon and cheese or make it Mediterranean with feta, tomatoes and onion. Have fun, make your own creation!
-Cut and wash some greens from your garden (beets, turnips etc.)
-Heat olive oil in a large skillet over medium-high heat
-Add greens and toss constantly until wilted
-Salt and pepper to taste
-Serve hot with any toppings you deserve or just by themselves as a side