Beets are famous for their roots, but beet leaves are tasty, too. This sautéed beet greens recipe shows off their delicate texture and sweet, mild flavor.
Delicious Sauteed Beet Greens
Don't throw away those hearty green leavesthat top fresh bundles of beets! They have aflavor similar to kale. This simple recipe will help you make the most of your freshbeets!
Equipment
- large pot
- large skillet
- chopping knife
- colender
- measuring spoons
Ingredients
- 2 bunches beet greens stems removed
- 1 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes, crushed
- salt to taste
- black pepper freshly ground, to taste
- 2 lemons quartered
Instructions
Step 1
- Bring a large pot of lightly salted water to a boil. Add the beetgreens, and cook uncovered until tender, about 2 minutes. Drain ina colander, then immediately immerse in ice water for severalminutes until cold to stop the cooking process. Once the greens arecold, drain well, and coarsely chop
Step 2
- Heat the olive oil in a large skillet over medium heat. Stir in thegarlic and red pepper flakes; cook and stir until fragrant, about 1minute. Stir in the greens until oil and garlic is evenly distributed.Season with salt and pepper. Cook just until greens are hot; servewith lemon wedges.
Notes
The blanched greens will keep in the refrigerator for about 3 days.
