These sauteed beet greens are delicious and super easy to make. They taste great served with meat, fish, or as a part of a grain and veggie bowl. You can also use them to stuff phyllo pastry.
Beet greens are super budget friendly because you get them for free when you buy or grow beetroots. Beet greens can be added to soups and stews. If you have an overabundance of beet greens from growing beets or buying a lot of beets with greens for canning, you can also blanch and freeze them in portions to use later.
But the easiest and most popular way to prepare beet greens is simply to saute them in olive oil with your favorite spices.
If you buy a bunch of beetroot with greens still attached, keep in mind that greens don’t stay fresh for a long time. Beetroots will stay fresh in the fridge for about 3 to 4 weeks. Beet greens, on the other hand, will wilt in a couple of days.
The beautiful beet stems are edible too so, please don’t discard them. Beet stems are quite soft, so I usually cook them together with the leaves because I like them to be a bit crunchy. If you prefer your greens to be soft, add the chopped stems first to the pan and then cook them for about one to two minutes before adding the leaves.
How to Make Sauteed Beet Greens
Step 1. Wash the beet greens in a deep bowl filled with cold water. Lift the greens out of the water, refill the bowl, and wash the greens one more time. Take the greens out of the water, shake the excess water off and pat them dry with a paper towel if needed. Place the beet greens on a cutting board.
Step 2. Chopp the greens and stems.
Step 3. Heat olive oil in a pan over medium heat. Add the chopped stems and greens to the pan and mix making sure they are evenly covered with the olive oil. If you like the stems to be on the soft side, you can also add the stems first, cook them for about one minute, and then add the leaves. Season with salt, pepper, and garlic powder.
Step 4. Cover the pan and cook the beet greens until they are cooked through for about 6 minutes. The greens will soften and reduce in volume. Make sure to stir them a few times so that they cook evenly.
Step 5. Serve and enjoy these sauteed beet greens!
If you are looking for ways to cook beetroots, check out my guide to cooking beets for salads and side dishes.Print
Easy Sauteed Beet Greens Recipe
These sauteed beet greens are healthy and delicious. The recipe is very easy to make and includes step-by-step pictures. Ready in under 10 minutes.
- Prep Time: 2 mins
- Cook Time: 7 mins
- Total Time: 9 mins
- Yield: 2 portions
- Category: Side Dish
- Method: Saute
- Cuisine: Gluten-Free, Dairy-Free, Vegan
- 1 Tbsp olive oil
- 3/4 pound of beet greens (or beet greens from 3 to 4 beets)
- 1/4 tsp garlic powder
- salt and pepper to taste
- Heat the olive oil in a pan over medium heat.
- Add the chopped stems and greens to the pan and mix making sure they are evenly covered with the olive oil. If you like the stems to be on the soft side, you can add the stems first, cook them for about one or two minutes, and then add the leaves.
- Season with salt, pepper, and garlic powder.
- Cover the pan and cook the beet greens until they are cooked through for about 6 minutes. The greens will soften and reduce in volume. Make sure to stir them a few times so that they cook evenly.
Nutrition information is a rough estimate for 1 serving calculated with oil.
- Serving Size: 1/2 of recipe
- Calories: 96
- Sugar: 0.8g
- Sodium: 436.1mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7.2g
- Fiber: 5.9g
- Protein: 3.6g
- Cholesterol: 0g