Try this basic, quick-cooking beet greens recipe. You can use only leaves,
but beet stalks are edible and can be quite tasty. Serve sauteed greens with warm grains like quinoa or couscous. Add a sprinkling of toasted pine nuts for a little crunch.
Substitute beet greens with red or green Swiss chard or kale to vary this dish from one week to another.
Sautéed Greens with Garlic and Lemon
4 to 6 servings
Preparation time: 15 min
What you need:
- 2 medium bunches beet greens (about 1 ½ pound)
- 2 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper flakes (or 1 small dried red chili pepper)
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar, or juice of ½ lemon
- Lemon wedges for garnish
- Salt to taste
What to do:
- Rinse green leaves and stalks, if using, thouroughly to remove the grit, but do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely and cut the stems and ribs into ½-inch pieces. Keep separately.
- Heat olive oil in a large skillet adding garlic and pepper until the oil is fragrant and the garlic just beginning to color, for about 1 minute.
- Add the stems and ribs, season with salt and cook stirring occasionally until nearly tender, 2-3 minutes. Add beet leaves and cook partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice.
Serve in a bowl garnished with lemon wedges.
Be careful when adding salt to beets greens - they are already high in sodium. You may not need more than a pinch, if at all.
More beet greens recipes?
Try Beet Leaves with Chickpeas and Couscous
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