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 will help you make the most of your fresh beets!

Daryl Gerboth
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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 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.

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  • 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.

Cook's Note

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Nutrition Facts

49 calories; 3.6 g total fat; 0 mg cholesterol; 45 mg sodium. 7.4 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2011
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. Read More
(389)

Most helpful critical review

Rating: 3 stars
01/28/2011
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. Read More
(25)
186 Ratings
  • 5 star values: 132
  • 4 star values: 44
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
02/16/2011
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. Read More
(389)
Rating: 4 stars
02/16/2011
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. Read More
(389)
Rating: 5 stars
01/20/2011
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! Read More
(114)
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Rating: 5 stars
07/24/2011
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. Read More
(85)
Rating: 5 stars
02/07/2012
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. Read More
(60)
Rating: 5 stars
11/09/2011
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. Read More
(50)
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Rating: 4 stars
07/10/2014
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. Read More
(43)
Rating: 5 stars
03/29/2011
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. Read More
(35)
Rating: 3 stars
01/28/2011
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. Read More
(25)
Rating: 5 stars
04/11/2012
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. Read More
(19)