Beet Greens

Chopped beet greens and stems are sautéed in oil, garlic, and seasonings. Add a splash of lemon juice for a fresh take on this nutritious favorite.

A bowl of Sauteed Beet Greens Recipe with a lemon wedge

Flavor: Garlic butter and lemon juice complement the mild, sweet, and earthy flavors of the beet stems.
Skill Level: Simple ingredients, one-skillet, and only 15 minutes! This recipe is beginner-friendly.
Swaps: Use radish or mustard greens instead, or toss them all together.
Serving Suggestions: Beet greens are an elegant side served with chicken piccata, a pork tenderloin, or a simple veggie stir fry.

Beet Greens and a lemon wedge in a white bowl

Simple Ingredients

Beet Greens: A bunch of beet greens includes stems and leaves from about 4-5 beets. When you’re cooking beets, remove the stems and leaves and use them in this recipe. Remove any wilted or torn leaves.
Seasonings: This recipe only needs a little oil, garlic, and a splash of lemon juice to bring out the best flavor.

How to Cook Beet Greens

Prepare beet greens (full recipe below).
Simmer greens in water until tender, then drain.
Saute beet greens with remaining ingredients until the leaves are wilted.
Remove from heat, stir in butter, and season to taste. Garnish with lemon zest if desired.

Sauteed Beet Greens in a navy blue bowl with lemon wedge

Chop the stems smaller than the leaves since they will take longer to cook.
Be sure to rinse well! Beet greens often have hidden dirt near the base.
Cook until just wilted to preserve the texture and color.

Storing Leftovers

Leftover beet greens can be stored for up to 4 days in an airtight container in the refrigerator.

Freeze leftovers in zippered bags for up to one month and thaw in the refrigerator before using, or add them frozen to a soup or stew.

More Easy Greens You Need to Try!

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Beet greens are cooked with minced garlic and a squeeze of fresh lemon juice until nice and tender, then stirred with butter for a simple and flavorful finish.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Cook ModePrevent your screen from going dark

Wash beet greens and separate stems from leaves. Cut the stems into 1″ pieces, and chop the leaves.
In a nonstick pan, add the stems and 1 cup of water. Cover and simmer for 4-7 minutes or until they’re fork-tender. Drain well.
Add the beet greens, garlic, olive oil, salt, and pepper to the pan, squeezing the lemon over the greens. Sauté for 2-3 minutes, or until the greens are wilted.
Remove the pan from the heat, stir in the butter and salt and pepper to taste.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, or add to your favorite soup.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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