Recipe Menu
Picture of Pink Greens
caribbean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 163 kcal 8 %
  • Fat 5 g 7 %
  • Saturated 1 g 3 %
  • Carbs 29 g 10 %
  • Fiber 7 g 30 %
  • Protein 5 g 10 %
  • Cholesterol 0 mg 0 %
  • Sodium 694 mg 29 %
  • Calcium 180 mg 18 %
  • Magnesium 98 mg 23 %
  • Potassium 1152 mg 25 %
  • Iron 4 mg 22 %
  • Zinc 1 mg 7 %
  • Phosphorus 99 mg 14 %
  • Vitamin A 363 µg 40 %
  • Vitamin C 63 mg 70 %
  • Thiamin (B1) 0 mg 15 %
  • Riboflavin (B2) 0 mg 22 %
  • Niacin (B3) 1 mg 4 %
  • Vitamin B6 0 mg 33 %
  • Folate equivalent (total) 42 µg 11 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 459 µg 383 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pink Greens

Ingredients

  • 1 bunch beet greens (from 8-10 beets), roughly chopped, most of the stalk removed
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flake
  • 2 teaspoons sugar
  • 1 teaspoon olive oil
  • 1 shallot, thinly sliced
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon white vinegar
  • ½ lemon juiced

Login or Join to leave a comment

Login Join

Discussion (0)