Simple and Delicious Beet Greens

I just saute in olive oil in a big skillet and skip the blanching part to save washing a pan. First I thinly slice the stems and add them first to get a bit of a head start on the leaves then slice the leaves in thin strips (the bunch at a time). When wilted it is ready.

I had never had beet greens before and I thought this was a very good, easy dish to prepare. I did not use the red pepper flakes as I have an 8 year old who does not like anything spicy, but it would probably be a good addition. I plan to make this again and I think I will try adding some crumbled bacon to it next time for a little twist. Thanks for the recipe!

Outstanding. I had never thought of putting the greens in cold water after boiling. That really kept them fresh. I used more olive oil. Forgetting to season the green while cooking I put kosher salt and fresh ground black pepper on the greens as I served them. My dinner guests loved them.

This was delicious - we were scraping our plates. I added more red pepper and added the juice of 1 (small) lemon as the greens were sauteing. Added a little crumbled feta to the top. So good, I'm going to have to go out and get more greens. I think this would be equally delicious with any kind of green - chard, kale, etc.

I omitted the crushed red pepper but added two slices of sliced and chopped sweet onion in with the garlic and olive oil before adding the beet greens. Very good and this will be a staple in my recipes to cook. LOVED and ususally I do not like beet greens. Five stars.

This recipe is a great place to start. I put the greens in unsalted boiling water for 60 seconds. I had a big bowl with olive oil, fresh pressed garlic, and salt ready. With a slotted spoon I transferred the greens directly to this big bowl and stirred it around. If you cook it for 1 minute you can skip the rinse and cool step. I cook spinach the same way and now I know beet greens do well with this method. Everyone thoroughly enjoyed this and I loved them as well. If you boil fresh greens for longer than 1 minute their nutrients will start to leach out into the water; you don't want your greens to shrivel up, they should still be leaf looking and not in a mound.

Super good. Super easy. I sauteed some shallots and added some beets (I love cooked beets), along with some shrimp. What a great, easy meal.

Good. I prefer greens to be baked up crispy with olive oil and salt or seasoned salt and eaten like a chip. My husband was a fan of this recipe.

I never thought I would like these... but they turned out great and even my husband liked the dish. Cooked as per instructions and then tossed with whole grain pasta and chopped pecans for a delicious and filling vegetarian dinner.

Delicious is the word to describe these greens. I followed everything except I used some of the lemon juice in the greens. I think fresh lemons and garlic make a big difference. I love these! I'd eat the whole pot, but I need to share.

I used the stems as well, because why waste! I sauteed the garlic in the oil with the red pepper flakes, then added the stems (chopped in advance to 1/2" long pieces) and sauteed them for 2-3 minutes. I didn't boil the greens ahead of time, but just cut them into ribbons and added them with the stems and sauteed for another 3 minutes/til wilted/soft. At the end, I stirred in some salt, pepper, and the juice from 1/4 of a lemon. Delishe!

Delicious!!! I used ground cayenne pepper and 4 cloves of garlic (the more the better) and it was a huge hit at the dinner table! We will definitely use this recipe again. We'll try this method with other greens as well. It's a keeper. THANK YOU!

delish. can't wait to add something on top like goat cheese

Good. I prefer greens to be baked up crispy with olive oil and salt or seasoned salt and eaten like a chip. My husband was a fan of this recipe.

I made this tonight (just sautéed the ingredients instead of blanching and also included the stems chopped small) and my 13 year old ate the entire pan before it even made it to the table. He doesn't like beets but he said the greens smelled so good he couldn't help himself. I guess this will be a keeper ;)

Instead of blanching, I stir-fried with garlic and shallot. Finished with a dash of chicken broth and balsamic vinegar. Yum!

Good stuff. I've been able to get beet greens cheap or free at farmer's markets. Ask! The guy told me they were just going to give them to a pig farmer. If your greens look sad, crisp them up in cold water for a little bit. Then refrigerate. You'll be surprised how they perk up!

Loved this. I had bags and bags of beet greens from the garden. I made one batch and ate the whole thing myself. I skipped the blanching and added half a vidalia onion, served it with a small side of mashed potatoes. Delish.

If you want to make the most of your beets and eat the greens as well, this recipe is okay but we didn't love it.

This was the best! Blanching them first makes themsweeter. Carmelizing the garlic and onions also adds to the sweetness. The capers adds a nice balence to the sweet. I didnt have capers so I used green olives which worked well.

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

Really delicious! The blanching helps immensely. Perfect amount of garlic and really pretty contrast of green leaf and red stems. Thanks very much!

I love this recipe, it got me eating greens all the time now. I cooked collard greens the same way and they turned out great too.

sauteed stems in pan with garlic + oil for ~5 min, added chopped up greens, salt + pepper, then squeezed lemon over it as well while cooking and put a lid on so it steams in lemon flavor --- awesome flavor afterwards

Yummy. I added some chopped onion, squeezed the lemon juice in while it was sautéing, and topped it with some feta cheese as another reviewer suggested and it came out great. Will definitely make again.

I got a bunch of beet greens in my CSA box and was anxious to try them out so I decided on this recipe because it sounded so easy. I was pleasantly surprised with the ease of preparation and the incredible flavor this dish had! I left out the red pepper flakes on accident and it was still great. I used some green garlic that also came in the CSA box but followed the directions exactly. They almost tasted like sauteed spinach without leaving the "spinach film" on my teeth which is AWESOME! This might even been good with some shredded parmesan, but why mess with what's a tasty, easy, and healthy dish. Thanks for this recipe!

Great recipe for healthy eating. I sautéed some onion along with the diced stems in olive oil for a few minutes, then added the garlic. I tossed in some real bacon bits I had in the refrigerator, then added the chopped beet greens along with the red pepper flakes. After about a minute, I added some apple cider vinegar rather than the lemon. Just like the extra kick it gives. Great recipe!

Loved this recipe. The lemon makes it! After the garlic was done I added 1/4 cup of water and the stems cut to about 1 inch. I popped the lid on the pot and let them cook until tender. Then I added the rough cut beet greens and another 1/4 cup of water and covered the pot again. When the greens were wilted and the water had cooked off I removed from the pot from heat and squeezed on the juice from 1/2 of a lemon and stirred in into the greens. I served the greens with additional wedges of lemon. (Just because I had them in the frig. I tossed in some carmelized onions and sauteed mushrooms with the beet greens.) That addition was compatible and we thoroughly enjoyed this recipe. I'm thinking I'll try this recipe again using kale.

I bought some beets at the local farmers' market. The leaves were so green and fresh (unlike what I buy at the grocery), I didn't want to waste them. I am so glad I found this recipe. I doubled the garlic (we love garlic) and added a small chopped onion. I also chopped some of the beet stems and sauteed them with the onion and garlic. Thank you for a great way to use the beet greens!

I skipped the blanching part, chopped up the stems very small and added sliced fresh mushrooms and some fresh onion plus a dash of garlic powder and black pepper, Sauteed the mushrooms, beet leaf stems and onion for about 10 minutes, then added the chopped leaves. Cooked under a cover for another 10 minutes, added a dash of white vinegar and served over a little brown rice. Delicious and filling .

We loved this recipe. Super simple and delicious. Thanks, Daryl!

simple & delicious....very fitting title.

I have never eaten beet greens in my life (even living in the south) but I had grown some in my garden and picked them today. I, too, like another reviewer added onion -- two green onions to be exact. These are delicious!!!! Thanks so much for the lesson in cooking them.

This is a simple and delicious recipe. No need to blanch the greens prior to sauteing them, they cooked up perfectly straight into the pan. I added a touch more garlic than called for, and then squeezed the juice of half a lemon over the cooked down greens just before serving. It was all devoured and my son was dipping bread in the remaining pan juices while I cleaned up the kitchen.

What a great recipe! It looks like Beet Greens are going to become a frequent flyer in our house.

followed directions; added pine nuts and mushrooms, and squeezed 1/4 lemon juice into skillet in step 2. served over whole wheat shell pasta.

Just another example using the tops. Awesome on top of homemade fries!

I will never toss my beet greens again! Delicious!

Delicious! I tossed kidney beans in at the end and sprinkled salted roasted pumpkin seeds on top. I ate this with a thawed frozen corn side for a delicious breakfast.

Great recipe! Didn't use lemon; will try that next time. I love sauteed greens with garlic and red pepper, but never thought about cooking in water beforehand. Great idea.

I didn't boil first as my greens were pretty young. Perfect way to eat greens..

I really liked this recipe. I combined some other suggestions and sautéed onion, mushrooms, shrimp and garlic before adding the blanched beet greens. I also topped with parmesan cheese. Very tasty. Next time I'll serve it on pasta to make a heartier meal.

Pretty much exactly what the review says: simple and delicious. I used minced garlic as I didn't have any cloves on hand. Even my 7 year old daughter eagerly ate them (and they smelled marvelous, too). Will make again!

When I firs saw this recipe I thought I have to try this and I am so glad I did. I was so blown away by how good this turned out. I did NOT change a thing, I am going to make this again this week for my friends. Love Love Love it!

I actually made this with only one bunch of leaves & eggplant. SOOO GOOD!

Easy and tastes good. Does not make much. One serving with two "bunches".

Super delicious! Thank you.

Really good, I was glad to be able to do something with the greens.

Boiling for a short time releases some of the acidic quality in the greens, do not cover. I loved this as written, but would leave out the red pepper flakes for those that don't like it spicy.

Love beet greens, and this is how i usually cook them, I would just add trying replacing lemon juice with cider or rice wine vinegar for a great variation.

This was delicious and super easy. I used a combo of beets, swiss chard and some weird green from the farmer's market. Didn't use the lemon and it was still great. Thanks!

Followed recipe and added a can of great northern beans (rinsed) and lemon zest. Very happy to find the recipe and not waste the greens!

I just tried this recipe. It was easy and the result was very tasty. I bought the beets at our farmers' market so the greens were fresh and pretty. The next time I use this recipe I will use apple cider vinegar in the place of lemon. I find beets to be a bit pricey so I am glad to have a recipe for the greens. Actually, I would buy beet greens without the beet if they were available, I liked the results of this recipe so much. It tastes a bit like Swiss chard.

Good just as it's written! I didn't change a thing and my picky husband loved it. Definitely going on my "repeat" lists. And even better because you can do the bulk of preparation beforehand. (We ate it too fast to get a photo!)

Fantastic. I never cooked beet greens until tonight, but I had read that they were very nutritious, so when I scored a huge bunch of beets in my CSA allotment this week, I wanted to try cooking the greens. Your recipe is truly "simple & delicious". I especially liked that I could blanch them while the chicken was roasting and then saute them last minute as I was letting the meat rest. Thanks for sharing!

I really liked the lemon before serving. Took the bitterness out of the beet greens. Served with Artichoke Spinach Lasagna and Roasted Romanesco, Broccoli, and Cailiflower.

This was my first foray into cooking nutritious greens. It was very tasty-my husband and teen daughter loved it. The garlic started to burn after about 30 seconds and was pretty burnt by the time I served it, but that didn’t ruin it. I forgot to buy lemons. Maybe my bunches of greens were small, but this was really enough to serve only 2 as a side dish. We all wanted more. I’ll try this with other greens!

Satisfying and good for you! 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.

Great recipe, only change I made was that I just sauteed everything, then topped with parmesan cheese.

Amazing!

I made this for my lunch today and it was wonderful. I made it just as the recipe is listed. You can adjust the taste with some salt and the lemon. I am making it again soon because I have more beet greens. Delicious!

My husband said it needed a little bit of vinegar, thats what his grandmother used when she made it. Probably wouldn't make it again, will look for another recipe

Delicious! My wife and I made it and enjoyed it so much that we used the same olive oil and garlic to make the flounder, which I caught, and paired with it and added more lemons from our Meyers lemon tree. Thanks for sharing!

I didn't boil them first, just sauteed them in bacon grease. I wasn't excited about it.

I buy red and golden beets quite often, but I'd never kept the tops until I read this recipe. I didn't blanch, but I did clean them well, just like I would any other greens. I sautéed them with chopped garlic, diced onion, and a touch of garlic oil. It was magnificent....! I'll never throw the beet greens away again...!

Never considered using the beet tops. Great greens. Will make it again.

My first time making beet greens and they were so good! I had to vary it a bit and left out garlic, and used lemon pepper and lemon wedges, added mushrooms. Delicious!

I will make it against n.

This review is going to sound a bit whinny, but this was a lot of work. I used one cutting board, knife, boiling pot, colander, bowl for ice to cool down, skillet and large spoon. I just couldn't believe how many dishes for one side dish. It was just too much work for me. I did enjoy the tiny bit of greens it made, but I will not make this again. Oh! well more for others. I will just stick to the beets.

First time making beet greens and I wasn’t sure what to expect, especially having grown up eating (choking down) canned spinach. This recipe is delicious- I loved the spice the red pepper flakes and garlic gave. I didn’t have any lemon, but I didn’t think it was missing anything!

It was great! Thanks for the recipe.

Great recipe. I added 1/4 thinly sliced onion with the garlic. And a bit of lemon pepper with the red pepper flakes. Delicious!

These were good! Mine came out a little oily I guess because the blanched greens absorbed a lot of it. So next time I will lower the amount of oil.

I didn't care for the red pepper flakes or the lemons. I love beat greens but other than sauting them I wouldn't use this recipe again.

I cannot believe how delicious this was!!! 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!

Delicious greens from our garden! I sautéed some chopped red onions, chopped small red peppers & chard leaves from our garden with the garlic and then added the greens after cooking them per the instructions. Had a little left over that I scrambled into my eggs the next morning.

Steam like you would spinach. A bit of salt pepper to taste better added at the table. Butter if you like. Don't over cook, five minutes or less. Remember "Rush makes Mush" Better than kale or spinach. I grow Beets just for the greens. You won't be sorry!!. You can thank me later. . FYI, slice and pickle the red stuff.

I didn’t have lemon, used rice vinegar instead..very good!

A new favorite!

I added another seasoning of red bell pepper, chilies, ancho pepper, oregano and herb from Epicure and it is delicious

Followed exact instructions. Delicious! A new favorite.

This is fantastic. I cleaned and used stems but let them par-boil an extra minute. I used two large elephant garlic cloves and used more olive oil. It was a big hit!

I made this according to recipe but just doubled the garlic to my taste. Delicious, easy and nutricious.

I loved it! Texture in a dish is very important to me. So I cooked this as directed except I added about 1/2 cup of sliced red onion to the pan with the garlic. I also put a bit of lemon zest, and finished the greens with a squeeze of lemon juice into the pan instead of on the plate. Will definitely make this again.

Beautiful recipe!! Wish there was more!!!

First time making, or eating, beet leaves. Made the recipe as written, very good and nutritious at the same time. I'm glad I searched for a recipe instead of throwing them away.

this a fast and easy recipe. eat your greens, eating the whole vegetable is not only healthy it is responsible eating.

AWESOME!!!

It was delicious! I didn't change a thing.

Great recipe. It was a first. Recipe was easy to follow. Delicious.

I just used garlic, salt and pepper for seasoning! My whole family loved it. Thank you for sharing!!!

I blanched the greens using chicken broth. I then added some of the broth to the oil and garlic sauté to keep it a little moister. Delicious!

Very good and thrifty as many would prefer to throw out the beet tops.

So good! Recipe was easy, followed it exactly.

You need to use the greens shortly after purchasing them. They wilt quickly. This was good and I'm glad I tried it.

I just sautéed the leaves in the oil. They were delicious. So glad I didn’t throw them out.

The recipe turns out fine, but I think that all that blanching and washing the leaves will rob them of much of their soluble vitamins. I prefer to chop them, including the tender stems, and saute in olive oil then adding the garlic and pepper flakes and perhaps a splash of vegetable broth.

Simple, and a good mix of flavors. I will leave out the crushed pepper flakes next time, though.

All these years I threw the greens in the compost. I followed this recipe exactly and they were delishous. I did add some sliced almonds for protein because i eat a plant based diet. Whoever made this recipe is a genius.