Quick Beet Greens

Remember “waste not, want not”? We always think of that old adage when we are cooking. Thankfully we live in a time and place where food is abundant, and throwing out unused egg white or the seeds of a pumpkin or squash probably will not tip the balance of life or death. That being said, it is mindful to keep such things and use them, especially if you are already cooking for pleasure…which of course, we hope you are.

Thus was our love for beet greens born. We were waiting on some lovely Moroccan roasted beets and quickly sautéed the greens for a snack.


bunch beet greens; stems discarded

2 tbsp. olive oil

2 cloves garlic, minced

pinch red pepper flakes

lemon; quartered

  1. Heat the oil in a heavy-bottomed saucepan, keep heat at medium to medium-low.
  2. Add beet greens, turning with tongs, cook 30 seconds.
  3. Add minced garlic and red pepper flakes. Keep turning while sautéing slowly over medium-low heat. Do not burn the garlic.
  4. Once garlic fully releases its aroma, the greens should also be tender. remove from pan and transfer to serving dish.
  5. Squeeze lemon atop and serve.
This entry was published on November 9, 2012 at 7:30 pm. It’s filed under food and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Quick Beet Greens

  1. Oh! We eat beet greens, too, as well as pomegranates! Love these. We have a traditional family recipe called beetniks we make at Christmas. Not very hard and always delicious- tired and true 🙂 – http://cookupastory.wordpress.com/2012/11/19/the-beet-goes-on/

  2. The beetniks look good! Thanks for sharing!

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