Description
A simple and flavorful sautéed beet greens recipe that combines tender beet leaves and stems with garlic, red pepper flakes, and a splash of lemon juice for a nutritious and delicious side dish.
Ingredients
Scale
Main Ingredients
- ½ tablespoon olive oil
- 1 bunch beet greens and stems
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons lemon juice
- Sea salt, to taste
- Ground pepper, to taste
Instructions
- Wash and chop beet greens: Add the beet greens including the stems into a large bowl of water and wash thoroughly. Remove from water and shake dry. Chop the greens and stems into 2 inch pieces, discarding any thick or tough stems.
- Heat oil and cook garlic: Heat a medium sauté pan over medium heat and add the olive oil to coat the pan. Once warm, add the minced garlic and cook for 1-2 minutes until fragrant.
- Sauté beet greens: Add the chopped beet greens and stems to the pan and toss continuously until the greens are wilted and tender, about 5-8 minutes.
- Add seasoning: Stir in the crushed red pepper flakes and lemon juice, tossing to combine.
- Season and serve: Season with sea salt and ground pepper to taste, then remove from heat and serve immediately.
Notes
- Be sure to discard thick stems as they can be tough and fibrous.
- Adjust red pepper flakes according to your preferred spice level.
- If lemon juice is unavailable, a splash of vinegar can be used as a substitute for acidity.
- Serve as a healthy side dish alongside grilled meats or grains for a balanced meal.
- Use fresh beet greens for best flavor and texture; frozen options may become mushy when cooked.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
