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Sautéed Beet Greens

With a decent beet harvest recently happening I wasn’t about to just toss my beet greens. This sautéed beet greens recipe is incredibly quick and easy to make and the flavors are so deep and wonderful!

You truly don’t even have to enjoy beets themselves to love the greens of them. My husband won’t touch beets no matter how I prepare them but when I chop up the greens and stems and get them prepared he asks for a heaping pile on his plate! Every time. 

You will need a fairly large harvest of these for a several plate dinner side, as similar to spinach they cook down as you sauté them. 

Sautéed Beet Greens

This simple recipe is a favorite in our home! A lovely way to use the crop in it’s entirety and even a win of a dish for some of the family members that aren’t too fond on the beet itself! It is also such a rewarding feeling knowing you are using what you grew to its fullest potential. 

Ingredients:

  • Bundle of beet greens
  • 3 tbsp. olive oil
  • 2 cloves of garlic, minced
  • Salt & pepper, to taste

beet green stems

 

Directions: 

  1. First, you will want to wash your beet greens well. Getting them clear of any leftover soil from harvest. Lay them out flat to dry.
  2. You will then cut the stems from the greens, keeping the greens aside. 
  3. Mince your garlic. I use this nifty tool from Pamper Chef which takes out all of the hard work and gives a gorgeous mince. 
  4. Next, heat a pan on the stove top adding in your olive oil and beet stems. 
  5. Sauté those until slightly softened. Add your garlic. Sautéing until lightly browned and fragrant. 
  6. Then, add your beet greens to your pan. Moving them around frequently. 
  7. As they begin to wilt you will add in your salt and pepper. Be sure this is your last step as you can over salt them easily.
  8. Remove from the oil to drip on a paper towel. 
  9. Serve immediately.

 

greens garlic press

 

A tip I have for you is to pair this side with your meat of choice. In this case I had cooked some lovely chicken sausage in olive oil. Leaving the pan with the juices and browned bottom, adding in more oil to cook my greens. This brought of the flavors and char from our sausage adding in another layer of delicious flavor!

 

sautee stems

greens sautéed

 

We try to be as least wasteful with any of our harvests. Making this incredible and easy beet green side helps us use the entire crop to feed our family!

 

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Love, light and a little grace…

-Olivia