Grilled Chicken and Moroccan Beet Greens

This was one of those "What are we going to have for dinner in an hour?" meals. We had thawed some chicken, so I threw it in a dish with some garlic, coconut oil, and the last little bit of coconut aminos* that we had on hand, along with some salt and pepper. We let it sit for a few minutes and then grilled it up and it turned out great.

The beet greens came in our CSA basket and, I'll admit, I had no idea what to do with them and I thought they were a little weird. However, a couple of recipes were thrown in our basket as well, so we tried out one of them. From my understanding, beet greens are pretty similar to spinach, so I think this recipe would work with either.

Moroccan Beet Greens
(adapted from the recipe given to us in our CSA basket)

2 bunches beet greens
2-4 garlic cloves, minces
3 Tbsp Extra Virgin Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1/4 tsp Pepper

Once rinsed and dried, roughly chop greens, set aside. In a large sauce pan, add oil and garlic. Saute for about a minute and then add the chopped greens. Cook for about two minutes, stirring often. Add remaining ingredients and cook a few more minutes, until done.

*Coconut Aminos tastes just like Soy Sauce and we get it at Whole Foods or locally at Lillian's.