-
-
My review
Simple and Delicious Beet Greens
Daryl Gerboth
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 49 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Cook's Note
- Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
Nutrition Facts
Per Serving: 49 calories; 3.6 g fat; 7.4 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 99127 Ratings
-
-
-
-
-
Most helpful positive review
2/9/2011
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 sl...
Most helpful critical review
1/28/2011
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.
Most helpful
Most positive
Least positive
Newest
2/9/2011
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 sl...
1/14/2011
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 ...
7/23/2011
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 ...
2/7/2012
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,...
11/9/2011
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 ...
3/28/2011
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.
7/10/2014
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 tr...
1/28/2011
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.