Sautéed Beet Greens

Serves 4

I love beet greens, which are the top leaves of beets. I was first introduced to beet tops by Italian friends. My mother cooked red beets often but, even though she rarely wasted edible parts of any food, she never used the beet tops. If my grandmother used them, it probably would have been in a soup. However, like other tender greens, they are absolutely delicious when cooked using this quick and easy method. Serve as is or with the beets, such as the Roasted Beets in the similar and related recipes.

Ingredients

• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 1-1/2 pounds beet tops, washed and cut into 3-inch lengths
• Salt and pepper to taste
• Water if needed

Heat the oil in a large skillet over medium heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cook until tender, 5 to 8 minutes, tossing often and adding a little water if needed to prevent scorching. Serve hot or at room temperature.

Notes: If desired, you can use a combination of baby root vegetable tops, such as beets, turnips and radishes.

Print Recipe

Similar and Related Recipes

Roasted Beets Braised Kale with Olive Oil and Garlic Roasted Beet Salad with Goat Cheese and Orange Vinaigrette

Vegetable Recipes Italian Recipes Healthy Recipes

---

No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.