Description
A simple and delicious sautéed beet greens recipe featuring tender beet greens cooked with garlic, red pepper flakes, and a splash of lemon juice for a flavorful, healthy side dish.
Ingredients
Scale
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 Prepare Beet Greens: Add the beet greens, including the stems, into a large bowl of water and wash thoroughly to remove any dirt or grit. Remove from the water and shake or pat dry. Chop the greens and stems into 2-inch pieces, discarding any thick or tough stems for better texture.
- 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 but not browned to avoid bitterness.
- Sauté Beet Greens: Add the chopped beet greens and stems to the pan. Toss and cook for 5-8 minutes until the greens are wilted and tender, stirring occasionally to ensure even cooking.
- Season and Finish: Add the crushed red pepper flakes and lemon juice to the pan and toss to combine all flavors. Season with sea salt and ground black pepper to taste. Remove from heat and serve immediately as a flavorful side dish.
Notes
- Be sure to remove any thick or tough stems to keep the greens tender.
- Adjust the amount of crushed red pepper flakes depending on your preferred spice level.
- Lemon juice adds a nice brightness but can be substituted with vinegar for a different tangy flavor.
- Serve immediately for best texture and flavor as beet greens can become soggy if left standing.
- This recipe pairs well as a healthy side for grilled meats or roasted dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 75 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
