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Chopped beet greens and stems are sautéed in oil, garlic, and seasonings. Add a splash of lemon juice for a fresh take on this nutritious favorite.
- Flavor: Garlic butter and lemon juice complement the mild, sweet, and earthy flavors of the beet stems.
- Skill Level: Simple ingredients, one-skillet, and only 15 minutes! This recipe is beginner-friendly.
- Swaps: Use radish or mustard greens instead, or toss them all together.
- Serving Suggestions: Beet greens are an elegant side served with chicken piccata, a pork tenderloin, or a simple veggie stir fry.
Simple Ingredients
- Beet Greens: A bunch of beet greens includes stems and leaves from about 4-5 beets. When you’re cooking beets, remove the stems and leaves and use them in this recipe. Remove any wilted or torn leaves.
- Seasonings: This recipe only needs a little oil, garlic, and a splash of lemon juice to bring out the best flavor.
How to Cook Beet Greens
- Prepare beet greens (full recipe below).
- Simmer greens in water until tender, then drain.
- Saute beet greens with remaining ingredients until the leaves are wilted.
- Remove from heat, stir in butter, and season to taste. Garnish with lemon zest if desired.
- Chop the stems smaller than the leaves since they will take longer to cook.
- Be sure to rinse well! Beet greens often have hidden dirt near the base.
- Cook until just wilted to preserve the texture and color.
Storing Leftovers
Leftover beet greens can be stored for up to 4 days in an airtight container in the refrigerator.
Freeze leftovers in zippered bags for up to one month and thaw in the refrigerator before using, or add them frozen to a soup or stew.
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Beet Greens
Beet greens are cooked with minced garlic and a squeeze of fresh lemon juice until nice and tender, then stirred with butter for a simple and flavorful finish.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- ▢ 1 bunch beet greens (greens from 4-5 beets)
- ▢ 1 cup water
- ▢ 1 clove garlic minced
- ▢ ½ whole lemon
- ▢ 1 tablespoon olive oil
- ▢ 2 teaspoons butter
- ▢ salt and black pepper to taste
Wash beet greens and separate stems from leaves. Cut the stems into 1" pieces, and chop the leaves.
In a nonstick pan, add the stems and 1 cup of water. Cover and simmer for 4-7 minutes or until they're fork-tender. Drain well.
Add the beet greens, garlic, olive oil, salt, and pepper to the pan, squeezing the lemon over the greens. Sauté for 2-3 minutes, or until the greens are wilted.
Remove the pan from the heat, stir in the butter and salt and pepper to taste.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, or add to your favorite soup.
Calories: 50 | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 78IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.04mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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