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Beet greens, the hearty green leaves that top fresh bundles of beets, are often tossed. But next time, make the most of your fresh beets and don't throw the beet greens away! Instead, try this simple recipe for a 15-minute side dish the whole family will enjoy!

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Did you know you can eat beet greens? Well, you can! The delicious and nutritious leaves make a fantastic side dish. Learn how to make perfect beet greens with this incredibly simple recipe. 

What Are Beet Greens? 

Beet greens are the deep red-veined leaves that grow on beets. The nutrient-packed greens and stems have a mild, sweet, and slightly earthy flavor. They can be used in many of the same ways as kale, but they're less bitter (making them more palatable for many people). 

How to Cook Beet Greens

Simple and Delicious Beet Greens
Photo by Myra Golden

This recipe for beet greens truly couldn't be simpler. You'll find the full recipe below, but here's a brief overview of what you can expect: 

Blanch the lightly salted beet greens, drain well, and chop coarsely. Heat olive oil in a large skillet, then add the garlic and crushed red pepper. Stir in the greens until they're evenly coated with oil. Season with salt and pepper and serve with lemon wedges. 

What to Do With Beet Greens

These cooked beet greens pair perfectly with almost any entree. Serve them on the side of chicken, fish, steak, or countless other main dishes. In need of a little inspiration? Try serving these beet greens with one of these tasty recipes: 

How to Store Cooked Beet Greens

Store leftover cooked beet greens in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove. However, for best tasting results, cook and eat these beet greens on the same day. 

You can also prep part of this recipe ahead of time. Recipe creator Daryl Gerboth suggests storing blanched beet greens in the fridge for up to three days. Cook as directed when you're ready to serve them.  

Allrecipes Community Tips and Praise

"Satisfying and good for you," according to Karin Cyrus Ebertz. "I also chopped the stems, and sautéed them first with a little garlic before adding the greens. I would add some crumbled bacon for a little flavoring."

"First time having beet greens and definitely a winner," says SWEETONE76. " Followed the recipe except for a few changes. I did not use red pepper flakes. I cut the stems into small dice and sautéed with minced garlic and spring onions in olive oil until tender. The lemon juice is a must!"

"I cannot believe how delicious this was," raves Christa Togans. "I added beef bacon plus a little of the bacon grease to the olive oil!!! I use lots of garlic and I will be making it again! I never knew how good this could be!"

Editorial contributions by Corey Williams

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.

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  • Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes.

  • Serve with lemon wedges.

Tips

To make ahead, complete Step 1 and store the blanched greens in the refrigerator for up to 3 days. When ready to cook, complete Steps 2 and 3.

Nutrition Facts

49 calories; protein 1.2g; carbohydrates 7.4g; fat 3.6g; sodium 45mg. Full Nutrition
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