Sautéed Beet Greens
Total Time
5 mins
Prep Time
3 mins
Cook Time
2 mins
Rating
4.94 out of 5 stars
(45)
Ingredients
2-4 servings
- 1 bunch beet greens
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, finely chopped
- Sea salt and freshly ground black pepper
- 2 tablespoons golden raisins
- Lemon wedge, for squeezing
- 1 tablespoon chopped walnuts or pistachios
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Preparation
Step 1
Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt, and several grinds of pepper. Sauté, tossing, until just wilted.
Step 3
Turn off the heat, add the raisins, and squeeze with lemon juice. Toss to combine. Transfer to a platter, top with the walnuts, and season to taste with more salt and pepper.
Step 4
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Chef's notes
Clip the beet greens from their roots as soon as you get home to extend their life.
Always wash and dry beet greens before cooking them.
Use the stems as well as the leaves for added color and crunch.
