Simple and Delicious Beet Greens

Don’t throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Ingredients

  • 2 bunches beet greens, stems removed
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 lemons, quartered

Step by Step

  1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

beetgreens

Footnotes

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
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