Sautéed beet greens is a quick recipe to make for a weeknight dinner so you can enjoy the nutritious benefits of adding more dark leafy greens to your diet. I will show you how to cook, use, store, prepare and freeze beet greens. Join the root to leaf movement and never throw out this healthy food again!
- 5 cups fresh beet greens (from approximately 2 bundles of beets)
- 1 cup beet stalks (from approximately 2 bundles of beets)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 2 tablespoons salted butter (28g)
- 1 1/2 teaspoons freshly squeezed lemon juice (from 1/4 lemon)
- Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
- Separate stalks from the leaves; don’t worry about drying them. Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
- Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
- Melt the butter in the same skillet or a large pot and sauté the beet greens until wilted, roughly 2 to 3 minutes. Sprinkle on salt to taste. Mix with the stalks and squeeze the fresh lemon juice on top. Serve immediately.
- Start cooking the stems first because they take longer to cook then the greens.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: sauteed, how to cook