Sauteed Beet Greens

5 from 1 vote

If you've ever trimmed beets and wondered what to do with the leafy tops, here's how to turn this often-discarded ingredient into something delicious! Sauteed Beet Greens are one of the easiest and most flavorful ways to make the most of those vibrant and healthful greens. A little olive oil, garlic, and a splash of acidity are all they need to shine.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish, Side Dishes - Vegetables

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Low Fat, Low Lactose, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 large bunch beet greens or the greens from 2-3 bunches of beets (12-14 ounces)
2 tablespoons extra virgin olive oil or as needed
4 cloves garlic minced
Crushed red pepper flakes to taste (optional)
Salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar or to taste

Instructions

Cut the beet green stems into small pieces. Roughly chop or slice the leaves crosswise into 3- to 4-inch pieces.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the stems and cook, stirring frequently, for 3-4 minutes, or until they begin to soften.
Add the garlic and crushed red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until fragrant.
If the pan seems dry, add a little more olive oil. Add the beet greens, working in batches if necessary, and cook, turning with tongs, until wilted and tender, about 3-4 minutes.
Season to taste with salt and black pepper. Stir in the red wine vinegar, adjusting to taste, and serve.

Notes

Like other greens, beet greens cook down significantly. A large bunch typically yields about 2-4 servings; however, the exact yield depends on the bunch's size.

SUBSTITUTIONS:

You can also use avocado or grapeseed oil.
Balsamic vinegar or lemon juice can also be used.

TIPS:

Rinse beet greens thoroughly in several changes of water to remove grit, then dry well to prevent splattering.
Cook the stems first since they take longer to soften than the leaves.
Beet greens cook down significantly, so don't be surprised by how much they shrink.

REHEATING INSTRUCTIONS:

Leftovers can be refrigerated for up to 3 days and gently reheated in a skillet or microwave.

FREEZER-FRIENDLY:

Cool completely, then freeze in an airtight container for up to 3 months.
The texture will be softer after thawing with more liquid.

Nutrition