I love giving love to under-loved veggies.
And let’s be honest. Beet greens are under-loved.
I think part of the problem is that many people do not realize you can eat them. They simply do not know that beet greens are edible (and insanely delicious).
But rest assured, unlike rhubarb (which has poisonous leaves), beet greens are totally safe, completely edible, and extremely yummy.
You can prepare your leaves much like you would kale. Simply pull the leaves off of the stem, give them a rinse and chop them up. Then you just sautee them in your favorite cooking fat (I went with butter since the first time I ever had beet greens they were cooked in butter) but coconut oil and olive oil would also be delish. Once they are wilted down they are done.
They taste a lot like spinach or swiss chard and their texture becomes almost velvety once they are cooked up.
One bunch of greens won’t provide you with more than a snack but if you had a few bunches of beet greens this would make an awesome side dish to any type of meat, chicken, or fish.
And if you want to learn more about beets in general, check out some of the basics here:
Ingredients
- 2 tsp. butter
- 1 clove minced garlic
- 1 bunch beet greens stemmed and cut into thin ribbons
- Salt and pepper to taste
Instructions
- Wash, stem and slice beet greens into thin ribbons.
- Heat a medium size non stick saut pan over a medium-high heat and melt your butter.
- Once the butter has melted toss in the garlic and cook for 30 seconds before adding you beet greens. Gently toss the garlic and beet greens in the melted butter and season with salt and pepper.
- Once the beet greens have wilted, they are done. Remove from the heat and enjoy!
Comments
Patricia says
Uh-oh. I just saw this video. But since I was so motivated by the beets, I got me some nice fresh beet greens so I went for it but I used the stalks too.
I’m not dead yet so I guess that was okay.
I love your cooking. I make everything you tell me to make!!!
Dani says
Patricia! That’s fantasic:) And rest assured… the stems are perfectly edible!! Glad you jumped right in and gave it a go:)
Kamagra Polo says
Amazing Recipe You have shared.It is Better for good health.Thanks for sharing.
Dani says
🙂
Tyler Grayson says
Hi Dani,
Love your creativity & enthusiasm. PLEASE tell me where Butternut Squash & coconut milk recipe can be found.
Than
Dani says
Hi Tyler! Here is the link to that recipe: https://cleananddelicious.com/roasted-butternut-squash-recipe/
Catherine says
I have been throwing my beet leaves away but I now know what to do with them.
I tried this out last night but since the small bunch of my beet leaves wasn’t enough for my whole family, I cooked together with my kale and the results were great. Thanks for sharing.
Natie Badenhorst says
Try cooking it with patatoes, onion, butter, salt and pepper.
yummmie
Natie
Katherine Wishart says
First off, this recipe for beet greens is very tasty. I’ve made it a number of times and it is just as good every time.
This is actually a comment on eating kale. Raw kale should never be eaten by anyone with hypothyroidism. “Raw kale contains a type of goitrogen called goitrins”” which are compounds that can interfere with thyroid function” (PubMedCentral, data base for the National Institute of Health, accessed Sept 6, 2021).