Garlic Beet Greens

It pays to hold on to thingsimg_1784

As Chef de Cheap I have a reputation of frugality to live up to. By frugality, I refer to using the resources that I am given in the best and furthest extent I can take them. No part of an ingredient should ever be thrown out. If we can eat it, than we can…eat it!

Ok, first example of this. Yesterday, I tasked you with holding on to the Beet greens. Well today I will show you a simple way to make a small side salad with those greens!



What you will need: img_1786

  • Beet greens (in my case, I had about 740 grams)
  • 2 small cloves of Garlic, thinly diced
  • 2 tablespoons of olive oil
  • Salt
  • Pepper


Cost Breakdown:

  • The beet greens are sort of like a free gift because you were going to throw them away anyway. $0.00
  • There are around a dozen cloves in a head. My grocer sells each head for $0.50. So I am going to say around  0.10 ¢ for the 2 small gloves.
  • 2 tablespoons of Olive Oil. The bottle of olive oil used was $8.00 for 24 ounces. I used 2 tablespoons, and since 2 tablespoons equal one ounce, I used around 0.33 ¢ for this dish.
  • I didn’t count the salt and pepper, but honestly it is so minimal. If you want to add a couple more cents go ahead.
  • Total food cost: 0.44 ¢

How to make:

Step 1:

  • De-stem the greens (consult above picture for reference)

Step 2:

  • Get a pot of boiling water going with a very liberal amount of salt. How ever much your heart desires. This isn’t science. It’s cooking.


Step 3:

  • Have a strainer ready. Put them in for 25 seconds, take them out and strain under cold water for 3 seconds.

Step 4:

  • Transfer to a bowl. Combine olive oil, garlic, pinch of salt, pinch of pepper. Mix. Enjoy.

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