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Delicious Sauteed Beet Greens

Don't throw away those hearty green leaves
that top fresh bundles of beets! They have a
flavor similar to kale. This simple recipe will help you make the most of your fresh
beets!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Servings 4 people
Calories 50 kcal

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 beet
    greens, and cook uncovered until tender, about 2 minutes. Drain in
    a colander, then immediately immerse in ice water for several
    minutes until cold to stop the cooking process. Once the greens are
    cold, drain well, and coarsely chop

Step 2

  • Heat the olive oil in a large skillet over medium heat. Stir in the
    garlic and red pepper flakes; cook and stir until fragrant, about 1
    minute. Stir in the greens until oil and garlic is evenly distributed.
    Season with salt and pepper. Cook just until greens are hot; serve
    with lemon wedges.

Notes

The blanched greens will keep in the refrigerator for about 3 days.
Keyword Health, vegetables