Beet Greens, minced garlic and freshly squeezed lemon juice are combined and cooked until tender. Once tender these greens are tossed with a touch of butter and seasoned to perfection for a delicious side dish.
For years I’ve made beets and just tossed away the greens because I actually didn’t really know what to do with them. I’ve had a lot of people ask “Can you eat beet greens?” and the answer is YES! Not just regular yes, but a big bold yes because they are really delicious and easy to make (not to mention pretty)!
Looking for more ways to enjoy beet greens?
Beet greens can generally be enjoyed in place of any greens in a recipe… here are a few of my favorites!
- Beet Green Pesto from Nutmeg Nanny turns beet greens into a delicious pesto perfect for topping pasta or veggies!
- One Pot Pasta with Sausage and Beet Greens from Crunchy Creamy Sweet is a recipe that your whole family will devour!
- Baked Beet Greens from the White on Rice Couple turn those yummy beet greens into a crispy snack!
- Beet Greens Pasta with Walnuts and Parmesan Cheese from An Edible Mosaic is a beautiful and easy dinner that uses just a few ingredients and comes together in minutes.
In this recipe, I start by washing the beet greens and separating the stems and the leaves. You can eat both the red stems and the green leaves (and both are cooked in this recipe).
Keep in mind, the stems take longer to cook. The cook time on the stalks can vary based on size. I’ve had stems that are really thick (like celery) and stems that are really thin (almost like a pencil) so the cooking time will vary but you want the stems tender crisp before adding the leaves. The chopped leaves only take a couple of minutes to cook.
You’re definitely going to want to use fresh lemon in this recipe. It adds delicious freshness and cuts the bitter notes of the greens making for a beautiful side dish!
Sautéed Beet Greens
- 1 bundle beet greens
- 1 cup water
- 1 clove garlic
- ½ lemon
- 1 tablespoon olive oil
- 2 teaspoons butter
- salt & pepper to taste
- Wash beet greens and separate stems from leaves.
- Cut stems into 1″ pieces. Chop leaves into pieces.
- Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.
- Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.
- Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.
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