Sautéed Beet Greens

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Once upon a time, whenever I made beets, I would give the greens to the animals and just use the roots for us. I know. What was I thinking? We loved sautéed spinach so why wouldn’t we love sautéed beet greens? I took my recipe for sautéed spinach and replaced the spinach with beet greens. Now it’s one of our favorite side dishes.

If you want to make this with spinach, you’ll need to double the amount of spinach you use because it wilts down into almost nothing. You’ll also want to reduce the amount of cooking time because it wilts so quickly.

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Debbie

Sautéed Greens

You can use beet greens or spinach in this quick and easy recipe.

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Servings: 4

Course: Salad, Side Dish

Ingredients Method Notes

Ingredients

  

• 2 Bunches Beet Greens
• 1 Tbsp Extra-Virgin Olive Oil
• 2 Cloves Garlic, minced
• 1 Lemon, quartered
• Salt and Pepper, to taste

Method

 

1. Clean, rinse, and dry the beet stems and leaves.
2. Coarsely chop the stems and leaves.
3. Heat the oil in a large skillet over medium heat.
4. Once the skillet is hot, add the garlic. Cook until fragrant. About 1 minute.
5. Stir in the beet stems and leaves. Cook until wilted, stirring constantly. About 5 minutes.
6. Remove from the heat and season with salt and pepper.
7. Squeeze the lemon juice over the greens before serving.

Notes

This recipe works really well with spinach too. Spinach tends to wilt quicker so you will need to reduce the amount of cooking time. You’ll also want to double the amount of spinach you use since it wilts down into almost nothing!

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