Simple Sautéed Beet Greens (and How to Prep Them)

When I shop for beets I don’t just look at the roots, I also choose my bunch based on the tops. I love eating the greens, and my favorite method for eating them is a quick sauté in a bit of olive oil and lemon juice.

Tutorial: How to Prep Beet Greens

Step 1: Wash the greens and separate the tender baby leaves from the big leaves.

Step 2: Chop the leaves into large but manageable bite-sized pieces, with either scissors or a knife. Keep the upper, more tender stems but discard the toughest bits at the very bottom.

Step 3: Sauté them in a little bit of olive oil, salt, and pepper for 1-2 minutes, until wilted, stirring often. Add the stems first, as they need a bit more cooking time. Squeeze a teeny bit of lemon juice on them, and enjoy warm.

Simple Sautéed Beet Greens

Veggies
Prep Time: 2 minutes
Cook Time: 2 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients

  • 1 bunch beet greens trimmed
  • 1/2 tsp olive oil
  • very small squeeze of lemon
  • salt and pepper, to taste

Instructions

  • Select the nicest looking leaves from you bunch, and trim the bottom of the stems, keeping about 4 inches of pretty red stem. They are tender and yummy when cooked.
  • Chop the leaves and stems into more manageable sized pieces for eating.
  • In a skillet, heat the oil over medium low heat. Add the stems first, with a pinch of salt and pepper.
  • Add the rest of the leaves to the warm skillet, and sauté, stirring occasionally, for 1-2 minutes, or until wilted and warmed.
  • Remove from heat and toss with a squeeze of lemon juice and salt and pepper.
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