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Blanch the lightly salted beet greens, drain well, and chop coarsely. Heat olive oil in a large skillet, then add the garlic and crushed red pepper. Stir in the greens until they’re evenly coated with oil. Season with salt and pepper and serve with lemon wedges.
Sauteed Beet Greens
Prep: 0 10min0
Total: 0 20min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 106, Fat 10g, Saturated Fat 1g, Carbohydrate 4g, Fiber 2g, Sugar 1g, Protein 1g, Cholesterol 0mg, Sodium 177mg
Ingredients:
- Olive oil, to coat pan
- 2 bunches beet greens, washed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- Zest and juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Instruction:
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
Sautéed Beet Greens
This simple sautéed beet greens recipe is a delicious, nutritious side dish!
Prep: 3min
Total: 5min
Yield: 2
Ingredients:
- 1 bunch beet greens
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove (finely chopped)
- 2 tablespoons golden raisins
- Lemon wedge
- 1 tablespoon chopped walnuts or pistachios
- Sea salt and freshly ground black pepper
Instruction:
- Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
- Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
- Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.
Sautéed Beet Greens Recipe
FAQ
What is the best way to eat beet greens?
Beetroot stalks are very much edible and can be eaten raw or cooked. Beet leaves are delicious when sautéed as a crispy side dish or tossed in a salad.
How do you get the bitterness out of beet greens?
How do you get the bitterness out of beet greens? Use salt and lemon juice in your cooking to help cut the bitterness. Dark leafy greens are either bitter, spicy, pungent, or mellow, and this vegetable falls in the bitter category.
What part of beet greens do you eat?
Use the stems as well as the leaves.
Like Swiss chard, beet leaves have crisp, edible stems that add color and crunch to any beet greens recipe. Don’t toss them!
Are beet greens healthier raw or cooked?
Are beet greens healthier raw or cooked? In most cases, the healthy nutrients of beet greens are consumed, as long as they aren’t overcooked. “Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients,” Mathis says.
