Simple Sautéed Beet Greens
Beets are delicious – I don’t care what anyone else says! Do you know what else is delicious? Those stems and greens coming out of the top of those beets (yes, they are completely edible)! I mean, look at them!
Beet greens are pretty mild in flavor compared to their root parts. So if the deep earthiness of the beets (ha, because beets are a root!) isn’t your thing, go ahead and give the greens a go.
This is my go-to recipe for beet greens. It’s easy, only requires a few ingredients, and can be ready in about 15 minutes! So go ahead and gather your beet greens, shallot, garlic, some lemon juice, some optional chili flakes, salt, and olive oil. By the way, this is also a great recipe to use up kale or other hearty greens. So use what you have!
Wash those beet greens well to make sure there is no dirt lingering in the leaves. Then slice them up, stems and all. Next, thinly slice the shallot. Don’t have a shallot? Use about a quarter of whatever medium-sized onion you have. And then mince the garlic.
Heat some olive oil in a pot or pan large enough to hold all those beet greens. Add in the shallot, garlic, and a good pinch of chili flakes if using. Cook for a couple of minutes, stirring constantly. If the shallots and garlic are starting to brown or burn to quickly, turn the heat down.
Stir in the beet greens and then cook them down for about 5 minutes. Finish with lemon juice (apple cider vinegar also works well) and salt to taste.
And that’s it!
Go ahead and enjoy these on their own or as a side. Toss them in pasta or risotto. Sprinkle them over a pizza or stuff into a sandwich. Top your beet and bean burger with the greens. Cook the beet separately (I suggest roasting in bite-sized chunks) and toss into the greens. One of my personal favorites – pile onto a thick slice of sourdough and top with a poached or fried egg. Mmm …
Simple Sautéed Beet Greens
- 2 tbsp olive oil (or 1 tbsp olive oil and 1 tbsp butter)
- 1 large bunch of beet greens or 2 small bunches
- 1 shallot
- 3 large garlic cloves
- pinch of red chili flakes (optional or adjust for your preference)
- 1 tsp lemon juice or apple cider vinegar
- salt to taste
- Thinly slice the shallot and mince the garlic. Wash the beet greens well and slice or roughly chop the beet greens, stems and all.
- Heat the olive oil in a pot or pan large enough to hold all of those lovely beet greens over medium heat.
- Add the shallot, garlic, and chili flakes to the hot oil. Cook for 1-2 minutes stirring constantly. If the shallots and garlic are browning too quickly, turn the heat down to low.
- Stir in the beet greens and cook down for about 4-5 minutes. Finish with the lemon juice or vinegar and season with salt to taste. Enjoy!
- In a bowl with a fork
- Tossed into pasta or risotto
- Sprinkled over a pizza
- Topped with roasted beets
- Piled on a thick slice of sourdough and topped with a poached egg!