I grew up thinking beet greens were just the throwaway part you’d toss in the compost bin. That’s what my mom always did – she’d buy fresh beets, chop off the tops, and straight into the trash they’d go. It wasn’t until I started my own garden that I realized what we’d been missing all those years.
Turns out those leafy tops are not only edible, but they’re really good for you too. And cooking them couldn’t be simpler – they’re a lot like Swiss chard or spinach. These days, I actually get excited when I spot beets with fresh, healthy greens still attached at the market, knowing I’ll get two vegetables for the price of one.
Why You’ll Love These Beet Greens
- No-waste cooking – Instead of tossing those beet tops in the compost, you’ll turn them into a delicious side dish that makes the most of the whole vegetable.
- Quick preparation – This recipe comes together in less than 30 minutes, making it perfect for busy weeknight dinners.
- Budget-friendly – Since you’re using parts of the beet that often get thrown away, this recipe is practically free if you’re already buying whole beets.
- Rich in nutrients – Beet greens are packed with vitamins A, C, and K, plus iron and fiber, making this side dish as healthy as it is tasty.
- Simple ingredients – You likely have most of these basic ingredients in your pantry already, and the bacon adds a wonderful smoky flavor that makes these greens irresistible.
What Kind of Beet Greens Should I Use?
Fresh beet greens are the leafy tops that come attached to your beets, and you can use both the leaves and stems in this recipe. Look for greens that are bright and crisp, without any yellowing or wilting – the fresher they are, the better they’ll taste. If you’re buying beets with the greens attached, try to use the leaves within a day or two of purchase since they tend to wilt quickly. You can use greens from any variety of beets, whether they’re red, golden, or striped, as they all have a similar mild, earthy flavor that works great in this recipe. Just remember to give them a good wash before cooking, as beet greens can often be sandy or dirty near the stems.
Options for Substitutions
This recipe is pretty adaptable and you can make several easy swaps if needed:
- Beet greens: If you can’t find beet greens, you can use other leafy greens like Swiss chard, collard greens, or mature spinach. Keep in mind that cooking times might need to be adjusted – spinach will cook faster, while collards might need a few extra minutes.
- Bacon fat/bacon: Not into bacon? You can use olive oil, butter, or even duck fat for a different but equally good flavor. For vegetarian options, use 1 tablespoon of olive oil plus 1/4 teaspoon of smoked paprika to get that smoky taste.
- Apple cider vinegar: You can swap this with white wine vinegar, rice vinegar, or even lemon juice. Each will give a slightly different tang, but they all work well.
- Red pepper flakes: Feel free to use black pepper if you want less heat, or try a dash of hot sauce or a pinch of cayenne pepper instead.
- White sugar: You can use honey or maple syrup instead of white sugar – just start with 2 teaspoons and adjust to taste since these alternatives are sweeter.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking beet greens is not washing them thoroughly enough – sand and dirt can hide in the stems and leaves, so make sure to rinse them in multiple changes of water until no grit remains at the bottom of your sink. Another common error is throwing away the stems, which are perfectly edible and add a nice crunch – just cut them into 1-inch pieces and start cooking them about 5 minutes before adding the leaves since they take longer to become tender. To keep your greens bright and properly cooked, avoid the temptation to overcook them – they should be just wilted and tender, which typically takes about 5-7 minutes after adding the leaves to the pan. For the best flavor balance, make sure to taste and adjust the vinegar and sugar amounts at the end of cooking, as different beet greens can vary in their natural bitterness.
What to Serve With Beet Greens?
These savory beet greens make a perfect side dish for classic Southern main courses. I love serving them alongside crispy fried chicken or a juicy pork chop – the slight sweetness and tang from the greens cuts through richer meats really nicely. For a complete meal, add some cornbread on the side to soak up all those tasty pot liquor juices at the bottom of the bowl. You could also pair these greens with other Southern favorites like black-eyed peas, mac and cheese, or even grilled fish if you’re keeping things lighter.
Storage Instructions
Keep Fresh: Once cooked, these tasty beet greens can stay fresh in the fridge for up to 3-4 days. Just put them in an airtight container and make sure they’ve cooled down first. The flavors actually get better after a day as they continue to marinate in those bacon and vinegar notes!
Prep Ahead: You can wash and chop the beet greens up to 2 days before cooking – just wrap them in paper towels and store in a plastic bag in the crisper drawer. The onion and garlic can be chopped a day ahead too, making dinner prep super quick when you’re ready to cook.
Warm Up: To enjoy your leftover beet greens, simply warm them in a skillet over medium-low heat for a few minutes. Add a splash of water if they seem dry. You can also microwave them, but the stovetop method helps maintain their texture better.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 3-5 g
- Fat: 8-12 g
- Carbohydrates: 20-25 g
Ingredients
- 1 pound beet greens
- 1 tablespoon bacon fat or 1 piece thick-sliced bacon, chopped
- 1/4 cup diced onion
- 1 large garlic clove, finely chopped
- 3/4 cup water
- 1 tablespoon white sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons apple cider vinegar
Step 1: Prepare the Beet Greens
Begin by rinsing the beet greens thoroughly in a sink filled with cold water to remove any dirt or grit.
Drain the greens and rinse a second time for good measure.
After draining again, cut away any heavy stems and chop the leaves into bite-sized pieces.
Set the prepared beet greens aside for later use.
Step 2: Sauté the Bacon, Onions, and Garlic
In a large skillet or 3-quart saucepan, cook the bacon over medium heat until lightly browned.
If using bacon fat, heat 1 tablespoon of it.
Add the onions to the pan and cook for 5 to 7 minutes, stirring occasionally, until they soften and begin to brown.
Stir in the garlic and let it cook for an additional minute, releasing its aroma and flavor.
Step 3: Deglaze the Pan with Water and Add Spices
Add water to the hot pan, stirring to loosen any browned bits or particles stuck to the bottom.
This will add flavor to your dish.
Mix in the sugar and red pepper flakes, bringing the mixture to a boil.
This allows the flavors to meld together before adding the greens.
Step 4: Cook the Beet Greens
With the pan now boiling, gently add the prepared beet greens and toss them in the onion mixture until thoroughly coated.
Reduce the heat to low, cover the pan, and let the greens simmer for 5 to 15 minutes, depending on your texture preference, until they are tender.
For tougher greens like kale or collard greens, you may need to cook them for an additional 20 to 25 minutes.
Step 5: Finish with Vinegar and Serve
Once the beet greens have achieved the desired tenderness, stir in the vinegar to add a tangy finish to the dish.
Serve the greens hot as a delicious side dish or mix-in to your main meal.
Enjoy your nutritious and flavorful beet greens!