Beet greens with tomatoes and chili peppers

Approx. 90 Calories per serving. Recipe makes 2 servings.

With the weather warming up, this might be the last week to get the tender beet greens at the Farmer's market. So, I stocked up on a HUGE bunch of greens (with the beets). Look for many recipes this week that feature beets. This recipe makes enough for 2 pretty filling side dish servings. I didn't feel like making any meat to go with this, and ended up eating both servings as my entire dinner. It was VERY filling.

Ingredients

• 8 cups beet greens
• 1 tomato
• 2 jalapeno chili peppers
• 1 tsp olive oil
• 1/2 cup yellow onion
• 4 oz water

Directions

1. Wash and chop beet greens (leaves and tender stems)
2. Dice the onion.
3. Cut the jalapenos into thin slices (I left the seeds in).
4. Heat the oil in a skillet and then add the onion and chili peppers.
5. Saute until the onion gets tender.
6. Add the beet greens and water.
7. Cook until the beet greens wilt and get tender.
8. Add the tomato and cook until it softens.