Sautéed Beet Greens

Close up of beet greens in a frying pan on a white and blue striped cloth.

Next time you roast beets don't throw the greens away. Instead make my Sautéed Beet Greens recipe that makes for an iron rich side dish in under a half hour.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 151kcal

Author Katie

Equipment

1 Cutting Board
1 Knife
1 Bowl
1 Silicone Spatula
Saute Pan
1 Stove Top

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves sliced
4 cups beet greens
¼ teaspoon Salt
⅙ teaspoon Pepper

Instructions

Remove the stems from the greens, and roughly chop. Place them in a large bowl with water. Let them sit for 5 minutes. All the sand/dirt will fall to the bottom. Remove the greens, dump the water, and repeat until your greens have been washed thoroughly and no longer have dirt/sand on them.
In a large sautéed pan (fitted with a lid) place the olive oil in the pan and cook for 1 minute on medium heat. Then add in the garlic and cook for 1-2 minutes or until fragrant.
Reduce the heat to medium and begin to add the greens. Place all the greens in the pan, put the lid on the pan and cook for 10 minutes. Greens should begin to wilt. Carefully stir, the greens (moving the top greens to the bottom and the bottom greens to the top). Cook an additional 5 minutes longer then serve.

Notes

Soak - Take the time to properly wash your greens to avoid a gritty side dish.
Zero Waste Vegetable - Roast your beets and save the greens for a vitamin packed side dish. Absolutely no waste when you get to use the beet greens, too.
Additional Greens - Since beet greens are similiar to spinach and swiss chard they shrivel up once they are cooked. Feel free to add in additional spinach or swiss chard to the saute pan to beef up your greens and give additional servings.

Nutrition