Sautéed Beet Greens Recipe

By Danilo Alfaro

Updated 03/07/18

Sautéed beet greens
Photo © Danilo Alfaro
Ratings (5)
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
180 Calories
11g Fat
17g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 180
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 16%
Cholesterol 12mg 4%
Sodium 172mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 4g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sautéed beet greens are a delicious side dish. You can serve them with rice or creamy polenta. Not surprisingly, beets and beet greens go perfectly together, so you can serve these beet greens with roasted beets. It's a great way to use the whole beet.

Ingredients

  • 2 bunches of beet greens (the greens from two bunches of beets), including stems, thoroughly washed
  • 2 strips of bacon, diced
  • ¼ cup chopped onion
  • 2 cloves garlic, peeled and minced
  • ¼ cup apple juice
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • Pinch of dried crushed red peppers (optional)
  • Kosher salt to taste

Steps to Make It

  1. Chop the beet greens and stems into one-inch pieces.

  2. In a large, heavy-bottomed sauté pan, heat the olive oil over medium heat for a minute, then add the diced bacon. Cook for a few minutes, stirring occasionally ​until some of the bacon fat starts to render out.​

  3. Add the onions and cook for another couple of minutes, stirring frequently, until the onion is translucent.​

  4. Add the garlic and the optional crushed red peppers and cook for another minute.​

  5. Now add the beet greens and sauté for about five minutes or until the greens are tender and wilted.​

  6. Add the apple juice to the pan and scrape off any browned bits from the bottom of the pan. Cook for another two minutes or until the liquid has mostly cooked away.​

  7. Stir in the butter, season to taste with Kosher salt and serve right away.