Sautéed Beet Greens
User Reviews
5
Sautéed Beet Greens
Description
The recipe begins by thoroughly washing fresh beet greens and separating the tough stems from the more delicate leaves. The stems are boiled until tender to soften their fibrous texture. Then, olive oil, minced garlic, salt, black pepper, and red pepper flakes are sautéed to form a fragrant base. The chopped beet leaves are added last, tossed briefly until just starting to wilt, preserving some texture and brightness.
A finishing touch of fresh lemon juice and zest brings acidity that balances the earthiness of the greens. This preparation highlights the natural flavors of the beet greens, making it a nutritious and tasty side dish.
Beet greens and stems can extend the use of beets beyond the root, reducing waste. The greens are best enjoyed fresh, within a few days of purchase, while proper washing removes dirt and grit efficiently using a cold water soak in a large bowl to swirl out debris.
Ingredients
- 2-3 beet greens About 4 cups, chopped, bunches
- 2 tablespoon olive oil extra virgin
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 lemon juice and zest
Instructions
- Thoroughly wash the beet tops with cold water to remove any dirt and debris
- Separate the stems from the beet leaves
- Cut the stems into one-inch pieces and roughly chop the leaves
- Put the stems into a skillet or wok and add enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until tender, (About 5 minutes)
- Drain the stems into a colander and set aside
- Add the oil to the pan and heat over medium heat until a drop of water thrown in sizzles
- Add garlic, salt, pepper and red pepper flakes
- Cook, stirring for about a minute, until fragrant
- Add the beet leaves and, using thongs, toss until the leaves are coated in the oil and spices. Continue to toss until the leaves are just starting to wilt.
- Squeeze the juice of half the lemon over the leaves. Add the lemon zest, and toss to coat.
- Remove from heat and serve immediately with the remaining half lemon, sliced.
Notes
- Separate and trim beet greens and stems promptly to preserve their freshness and extend storage life.
- Beets can keep up to a month refrigerated, but beet greens should be used within 3-5 days for best quality.
- Clean beet greens by swirling submerged leaves in cold water to remove dirt effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 77kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 339mg | 14% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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