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Sautéed beet greens with garlic and olive oil Recipe

Mediterranean · Side dish · 13 min total

A quick and nutritious side dish that transforms beet greens into a flavorful, garlicky sauté. Perfect for using the whole vegetable.

Ingredients

• 1 bunch beet greens (about 6 cups, loosely packed)
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste
• Lemon wedges for serving (optional)

Instructions

1. Wash beet greens thoroughly and chop into 2-inch pieces. Keep stems separate if thick.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook until fragrant, about 30 seconds.
3. Add beet stems (if using) and cook for 1 minute.
4. Add greens in batches, tossing with tongs until wilted, about 3-4 minutes total.
5. Season with salt, cook for another minute, then serve immediately with lemon wedges if desired.

Tips

• If beet greens are very young and tender, you can skip separating stems.
• For extra flavor, add a splash of balsamic vinegar at the end.
• Leftovers can be stored in the fridge for up to 2 days and reheated gently.

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