Beet greens, the hearty green leaves that top fresh bundles of beets, are often tossed. But next time, make the most of your fresh beets and don’t throw the beet greens away! Instead, try this simple recipe for a 15-minute side dish the whole family will enjoy!
Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::4
Ingredients
2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
ΒΌ teaspoon crushed red pepper flakes (Optional)
salt and freshly ground black pepper to taste
2 lemons, quartered
Directions
Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes, and drain in a colander.
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Immediately immerse in ice water for several minutes to stop the cooking process.
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Once the greens are cold, drain well, and coarsely chop.
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Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.
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Serve with lemon wedges.
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Recipe Tip
To make ahead, complete Steps 1, 2, and 3, then store blanched greens in the refrigerator for up to 3 days. When ready to cook, complete the remaining steps.