Try this easy beet greens recipe. I almost always buy beets with the beet greens still attached–you’re getting two great ingredients in one! Beet greens are quick to cook up, full of nutrients, taste great, and look great, too. Serve this recipe over rice or quinoa as an entree, or serve it all on it’s lonesome as a side dish.
Beet Greens Recipe Ingredients:
1 bunch BEET GREENS
1 bunch GREEN ONIONS (chopped)
1 can diced TOMATOES
4-5 cloves GARLIC (finely chopped)
2 Tbsp VINEGAR
1-2 Tbsp OLIVE OIL
SALT and PEPPER to taste
HOT PEPPERS (chopped, to taste)
serve over QUINOA or RICE
Beet Greens Recipe Recipe directions:
Wash beet greens well and then separate the stalk from the leaves. Chop the stalk into bite-sized peices, and then rough chop the greens.
Heat olive oil in a skillet on medium heat.
Add garlic and, if desired, a little fresh hot pepper.
Let these ingredients cook for about a minute, and then add chopped green onion bottoms (reserve chopped green onion tops to add later)
Cook for 2 minutes and then add the chopped beet stalks.
Saute for 1-2 minutes and then add diced tomato. Bring the skillet back up to a simmer. Add salt and pepper and simmer for approx. 5 minutes.
Add in a little vinegar. I’m throwing in 2-3 Tbsp by the time the dish is complete, but adjust to taste. Add vinegar incrementally–it’s a lot easier to put in than to take out!
Simmer dish another 2 minutes.
Add in the leafy greens and most of the green onion tops–I reserve a little of the green onion tops for a garnish.
Cover and simmer 2 minutes.
And that’s it!
Adjust the seasoning as desired, and get it off the heat. Serve the greens over rice or quinoa as an entree, or a side dish.
Give this beet greens recipe a try and let me know what you think, and bon appétit!
And for a roasted beet root recipe, try this Roasted Beet and Quinoa Dish.
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