Beet Greens Recipe: How to Make Sautéed Beet Greens

Beet greens are the edible leaves of the Beta vulgaris plant, a member of the amaranth family eaten in the Mediterranean and western Europe since prehistoric times. Varieties of beet explicitly grown for the leaves are known as Swiss chard.

Beet greens have a predominantly earthy flavor, similar to other leafy greens—like its close relative, Swiss chard, collard greens, or kale. Like radish greens, which have a peppery flavor that echoes the vegetable itself, beet greens also have a mild sweetness reminiscent of a beet.

When shopping with beet greens in mind, select a bunch of beets with stiff, undamaged leaves. Once you get home, separate the greens from the beets. Next, wash then wrap the greens in a paper towel in a resealable plastic bag, and store them in the refrigerator; use the greens as soon as possible to prevent wilting.

1. 1. Baked: Fold chopped beet greens into a frittata or quiche with fried lardons or caramelized onions and spoonfuls of soft cheese, like ricotta. Here’s how to make a basic frittata.
2. 2. Braised: To create a spin on creamed spinach, cook beet greens in a warm cream sauce seasoned with garlic, salt, and pepper. Serve braised beet greens topped with toasted breadcrumbs. Alternatively, add chopped beet greens to soups and stews.
3. 3. Puréed: Incorporate beet greens into a classic pesto sauce just as you would use carrot tops and kale leaves and stems. Use this kale pesto recipe as a template, and then toss your beet green pesto with noodles or spread it onto a homemade pizza.
4. 4. Roasted: Drizzle the greens with olive oil and season with salt, pepper, and red pepper flakes. Bake at 400 degrees Fahrenheit until the edges are crispy and the leaves are tender. Serve the roasted beet greens with a drizzle of balsamic vinegar.
   
5. 5. Sautéed: Sautéing is the simplest and most popular way to cook beet greens. Begin with garlic and chili flakes in hot oil, then briefly sauté the greens until wilted and tender. Serve as a side dish alongside roasted root vegetables, like roasted beets, or mix the greens into pasta.

Beet greens are an easy way to incorporate certain nutrients, like vitamin C and iron, into your diet. Here’s what to know:

1. 1. Wash well to remove debris. Even beet greens from the grocery store need a thorough wash before use. If you know how to wash lettuce, the process is the same.
2. 2. Prepare the stems. Beet green stems aren’t as thick as chard stems—or as woody as kale stems—so you can either leave them intact and roughly chop the leaves or separate them from the leaves with a knife and finely dice. The stems will take a few minutes longer than the leaves to cook.
3. 3. Cook for a few minutes. Beet greens only require a few minutes to cook. Remove from the heat once leaves are tender with enough bite to hold their shape. Overcooked beet greens will tear and turn mushy.