Did you know that red beet greens and stems are not only edible but they make a delicious sauteed side dish? Don't toss the stems and the leaves from red beets when you are making pickled beets, a glass of beet juice, roasted beets or boiled beets.
10 minutes, fresh beet greens and a few ingredients will make an unexpectedly delicious recipe.
Beet greens would be a great substitute when the recipe calls for spinach, swiss chard, or bok choy, just to name a few. The dark green leaves of the beets can be a bit on the bitter side but add in the sweeter red beet stems, to balance out the bitter. Flavor red beet greens as you would other dark leafy greens with olive oil, red pepper flakes, lemon zest or lemon juice, garlic and season with salt and pepper.
Ingredients needed:
- Red beet greens, fresh and wash
- Onion - finely diced. I use white onion in this recipe but red onion or shallot would also pair nicely.
- Garlic - I love roasted garlic in this recipe but raw will work too
- Salt - kosher is what I use but use what you have.
- Olive oil - olive oil is what I reach for first, unless I have bacon fat on hand. Then, Bacon fat is my preferred fat to cook with for this recipe.
- Red pepper flake - adds a hint of heat. Optional
- Parmesan Cheese - for sprinkling over as a garnish and an added layer of flavor. Optional
- Lemon - zest and juice. Optional
How to prepare red beet greens
- Remove any wilted or brown leaves and any woody stems.
- Fill a clean sink with cold water and rinse the greens, allowing the dirt to settle to the bottom of the sink.
- Drain the sink and repeat.
How to make beet greens
- First, chop the beet stems into 2-inch pieces and chop the dark, leafy greens of the beets into bite-sized pieces.
- Next, dice the onion.
- Then, add a sprinkling of salt to the garlic and smash to make a paste.
- Heat oil in a saute pan and saute the onion and garlic until soft and they start to take on a golden color.
- Add the chopped beet stems to the pan and stir to saute them for 3-4 minutes or until they start to soften.
- Add the chopped beet greens to the pan and allow them to wilt for 1-2 minutes, stirring occasionally.
- Season with red pepper flake, lemon juice and zest, if using.
- Season with salt and pepper to taste and garnish with parmesan cheese, if using.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Ingredients
- 4 Red beet greens and stems washed
- ½ Onion - finely diced.
- 2 cloves Garlic
- 1 Teaspoon Salt
- 3 Tablespoon Olive oil
- pinch Red pepper flake
- 2 Tablespoon Parmesan Cheese
- 1 whole Lemon juiced and zested
Instructions
- First, chop the beet stems into 2-inch pieces and chop the dark, leafy greens of the beets into bite-sized pieces.
- Next, dice the onion.
- Then, add a sprinkling of salt to the garlic and smash to make a paste.
- Heat oil in a saute pan and saute the onion and garlic until soft and they start to take on a golden color.
- Add the chopped beet stems to the pan and stir to saute them for 3-4 minutes or until they start to soften.
- Add the chopped beet greens to the pan and allow them to wilt for 1-2 minutes, stirring occasionally.
- Season with red pepper flake, lemon juice and zest, if using.
- Season with salt and pepper to taste and garnish with parmesan cheese, if using.
Nutrition
Notes
- Remove any wilted or brown leaves and any woody stems.
- Fill a clean sink with cold water and rinse the greens, allowing the dirt to settle to the bottom of the sink.
- Drain the sink and repeat.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Angel says
Just made this! Wow! My husband even loved it!