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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Sautéed Greens
A quick and easy side dish that highlights the fresh flavors of greens and lemons.
Ingredients
Equipment
Method
- Clean, rinse, and dry the beet stems and leaves.2 Bunches Beet Greens
- Coarsely chop the stems and leaves.
- Heat the oil in a large skillet over medium heat.1 Tbsp Extra-Virgin Olive Oil
- Once the skillet is hot, add the garlic. Cook until fragrant. About 1 minute.2 Cloves Garlic, minced
- Add the dried beet stems and leaves. Cook until wilted, stirring constantly. About 5 minutes.
- Remove from the heat and season with salt and pepper.Salt and Pepper, to taste
- Squeeze the lemon juice over the greens before serving.1 Lemon, quartered
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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