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Sautéed Beet Greens with Garlic

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

Serves 4

Ingredients

1 pound beet greens (2 large or 3 small bunches)

1 tablespoon salt plus dash for later

1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

¼ teaspoon dried red pepper flakes (optional)

Ground pepper

2 lemons, cut in wedges (optional garnish)

Bring a large pot of water to a boil while you stem the greens and wash the leaves in two rinses of water. When the water boils, add 1 tablespoon of salt and greens.

Blanch for 2 minutes, until tender. Use a slotted spoon to transfer greens immediately to a bowl of ice water. Drain and squeeze the water from its leaves. Chop coarsely.

Heat the oil over medium heat in a heavy nonstick skillet. Add garlic and red pepper flakes.

Cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in greens. Stir for a couple of minutes, until greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from heat and serve with lemon wedges.

PER SERVING: 99 calories; 7 g fat (1 g saturated); 9 g carbs; 2 g protein; 4 g fiber; 1,829 mg sodium.