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Chopped beet greens and stems are sautéed in oil, garlic, and seasonings. Add a splash of lemon juice for a fresh take on this nutritious favorite.
Holly’s Recipe Highlights
- Flavor: Garlic butter and lemon juice complement the mild, sweet, and earthy flavors of the beet stems.
- Skill Level: Simple ingredients, one-skillet, and only 15 minutes! This recipe is beginner-friendly.
- Swaps: Use radish or mustard greens instead, or toss them all together.
- Serving Suggestions: Beet greens are an elegant side served with chicken piccata, a pork tenderloin, or a simple veggie stir fry.
Simple Ingredients
- Beet Greens: A bunch of beet greens includes stems and leaves from about 4-5 beets. When you’re cooking beets, remove the stems and leaves and use them in this recipe. Remove any wilted or torn leaves.
- Seasonings: This recipe only needs a little oil, garlic, and a splash of lemon juice to bring out the best flavor.
How to Cook Beet Greens
- Prepare beet greens (full recipe below).
- Simmer greens in water until tender, then drain.
- Saute beet greens with remaining ingredients until the leaves are wilted.
- Remove from heat, stir in butter, and season to taste. Garnish with lemon zest if desired.
Storing Leftovers
Leftover beet greens can be stored for up to 4 days in an airtight container in the refrigerator.
Freeze leftovers in zippered bags for up to one month and thaw in the refrigerator before using, or add them frozen to a soup or stew.
More Easy Greens You Need to Try!
Did you make these Sauteed Beet Greens? Leave us a rating and comment below.
Beet Greens
Equipment
Ingredients
- 1 bunch beet greens (greens from 4-5 beets)
- 1 cup water
- 1 clove garlic minced
- ½ whole lemon
- 1 tablespoon olive oil
- 2 teaspoons butter
- salt and black pepper to taste
Instructions
- Wash beet greens and separate stems from leaves. Cut the stems into 1" pieces, and chop the leaves.
- In a nonstick pan, add the stems and 1 cup of water. Cover and simmer for 4-7 minutes or until they're fork-tender. Drain well.
- Add the beet greens, garlic, olive oil, salt, and pepper to the pan, squeezing the lemon over the greens. Sauté for 2-3 minutes, or until the greens are wilted.
- Remove the pan from the heat, stir in the butter and salt and pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This was so good! I love greens and beets and grew beets for the first time this year and it was delish! Thanks for posting. I left out the butter and it was still super tasty.
thank you will try
Rady and dekicous
Omg sooooo good!!!!! We’ve been incorporating so many new veggies into our diet to become healthier and I just had beets d for the second time in my 57 years lol. I was forced to eat them as a child and never would again, until now. I loved them and just made this recipe as well and my hubby, son and myself loved them as well! I’m always putting your recipes in my cooking notes constantly! Thank you so much! My arteries thank you too!!!!
I never knew what to do with beat stems and greens. In fact I never even used to eat beats until a recent trip to the farmer’s market.I followed this recipe and it’s one of the best things. I’ve had in a long time. thank you so much.