Sautéed Beet Greens Recipe

I am positively crazy about beets. I love them a variety of ways--on salads, steamed with a just a little bit of salt, pickled, roasted--they are a versatile food that is incredibly healthy as well. But there is a part of the beet that is often over looked, but also very tasty.

Using as much of the plant as you can is a great idea because it's "green" and cuts down on waste. If you are a fan of spinach, you will love beet greens. They have that same texture as spinach and cook up relatively the same way. So here's a simple recipe to get you on your way to beet green heaven.


Observe the beet in all it's glory. Today, we just dealing with the greens. 


I remove the leaves one by one and then wash them and let them dry on paper towels. See how it looks much like a spinach leaf? It does have a more distinctive taste, though, more like the beet itself. 


If you aren't ring to use them right away then a container like this works really well for storage. 


To prepare you want to put olive oil, garlic, and 1/2 an onion in a pan. Sauté for a few minutes, until the onions are getting translucent. 


Then add your greens. 


Pour on a couple tablespoons of cooking wine or dry white wine... 


And let it cook until the leaves are wilted! See how it gets a little pink from that red color in the stalk?? 


Serve! YUM! 

Sautéed Beet Greens 

Time: 15 minutes start to finish | Serves 2 | Difficulty: Easy

You Will Need: 

2 tablespoons olive oil 
2 tablespoons dry white wine or cooking wine
Greens of 3 beets 
1/2 onion, sliced 
1 clove garlic, minced 

Salt and pepper, to taste 

Method:

In a skillet add olive oil, garlic and onion. Heat over medium high heat and cook about 3-5 minutes or until the onions are getting a little translucent. 

Add greens and wine. Cook and stir 2-3 minutes or until the greens are wilted. 

Add salt and pepper to taste. 

Serve!



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