Nutritious Sauteed Beet Greens

I never paid much attention to beet greens until last year. Like most people, I’d always toss them in the compost bin while keeping the roots. That’s just what my mom did, and I followed along without thinking twice about it.

But here’s the thing – those leafy greens sitting on top of your beets are actually really good when cooked right. It turns out all they need is a quick sauté in a pan with some garlic and olive oil. Now instead of throwing them away, I look forward to having two vegetables in one when I bring home fresh beets from the store.

What Kind of Beet Greens Should I Use?

Fresh beet greens are the leafy tops that come attached to your beets, and they’re too good to throw away. Look for greens that are bright and crisp, without any yellowing or wilting – the fresher they are, the better they’ll taste in your sauté. You can use greens from any variety of beets, whether they’re red, golden, or striped Chioggia beets. If you can’t find beets with the greens still attached, Swiss chard makes a great substitute since it’s actually from the same plant family. Just make sure to give your greens a good wash before cooking, as they can often carry a bit of garden soil.

Options for Substitutions

This simple side dish can be adapted with several easy swaps if needed:

• Beet greens: If you can’t find beet greens, you can use other leafy greens like Swiss chard, kale, or collard greens. Just note that kale might need an extra minute or two of cooking time since it’s a bit tougher.
• Fresh garlic: Out of fresh garlic? Use 1/4 teaspoon of garlic powder instead. You could also use 2 small shallots for a different but equally good flavor.
• Lemon: No fresh lemon? Try 2 tablespoons of white wine vinegar or apple cider vinegar to get that same bright, acidic kick.
• Olive oil: Any neutral cooking oil works here – try grapeseed, avocado, or even butter for a richer taste.
• Red pepper flakes: You can swap these with a pinch of cayenne pepper, fresh chopped jalapeño, or just black pepper if you prefer less heat. Feel free to skip it altogether if you don’t like spicy food.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing beet greens is not washing them thoroughly enough – sand and dirt love to hide in those leafy crevices, so give them at least 2-3 good rinses in cold water until the water runs completely clear. Another common error is overcooking the greens until they become mushy and lose their bright taste – they only need 3-4 minutes in the pan once they start to wilt. To keep your greens from getting waterlogged, make sure to shake off excess water after washing, but don’t worry about drying them completely since a little moisture actually helps them steam. For the most flavorful results, don’t skip removing the thick center stems from larger leaves, as they can be tough and take longer to cook than the leafy parts.

What to Serve With Sautéed Beet Greens?

These quick-cooking beet greens make a perfect side dish for just about any protein – I especially like serving them alongside grilled chicken, pan-seared fish, or roasted pork chops. Since you’ll have the beets from the greens, why not roast them up and serve everything together? The earthy flavors work really well with grains too, so consider pairing the greens with quinoa, brown rice, or farro for a filling vegetarian meal. If you want to keep things simple, a piece of crusty bread on the side is all you need to soak up the tasty olive oil and lemon juice from the bottom of the plate.

Storage Instructions

Keep Fresh: Once cooked, these tasty beet greens will stay good in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as the greens soak up more of the garlic and lemon!

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. This makes weeknight dinner prep super quick and easy.

Enjoy Again: When you’re ready to eat your leftover beet greens, just give them a quick warm-up in a pan over medium heat for 2-3 minutes. You can also eat them cold tossed into a salad or grain bowl – they’re surprisingly good this way!

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 4-6 g
• Fat: 10-14 g
• Carbohydrates: 30-35 g

Ingredients

• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• 2 bunches beets with greens
• 1 tbsp olive oil (I use Colavita extra virgin)
• 1 medium lemon (for fresh juice)
• 2 garlic cloves (minced for best flavor)

Step 1: Prepare the Beet Greens and Stems

Remove the greens from 2 bunches of beets by trimming about 1 inch above the beets.

Reserve the beets for another use.

Rinse the greens thoroughly, there’s no need to dry them completely.

Trim the leaves from the stems and coarsely chop the greens until you have about 6 cups.

Cut half of the tender stems crosswise into rough 1-inch pieces until you have about 1 1/2 cups.

Keep the leaves and stems separate, and discard any remaining stems.

Step 2: Prepare the Aromatics and Lemon

Thinly slice 2 garlic cloves and finely grate the zest from 1 medium lemon to get about 1 tablespoon.

Juice the lemon until you have 1 tablespoon of juice.

These steps will add flavor to your beet greens during cooking.

Step 3: Sauté the Beet Stems and Aromatics

Heat 1 tablespoon of olive oil in a large skillet, whether regular or cast iron, over medium-high heat until the oil shimmers.

Add the chopped beet stems along with the sliced garlic and 1/4 teaspoon of red pepper flakes.

Sauté these ingredients for 6 to 8 minutes until the stems fade in color, become almost tender, and the garlic becomes fragrant.

Step 4: Cook the Beet Greens

Add the coarsely chopped beet greens and 1/2 teaspoon of kosher salt to the skillet.

Cook these ingredients together, tossing often, until the greens wilt.

This should take 2 to 3 minutes.

Make sure to distribute the heat evenly by tossing the greens frequently.

Step 5: Finish and Serve

Once the greens have wilted, add the lemon zest and juice to the skillet.

Toss everything to combine well, ensuring to scrape any brown bits from the bottom of the pan to enhance the dish’s flavor.

Serve your lemony beet greens hot as a perfect side dish or a delicious addition to your meal.