Beets are a vegetable that seem to either be loved or hated. I happen to love them, but I don’t think you need to be a beet lover to like beet greens.
They are great as tender shoots in a salad, or delicious sauteed as a cooked vegetable.
Here’s my take on an easy, healthy, and tasty beet green recipe.
- Leaves and stems from about 3 beets
- Juice from 1/2 lemon (and a couple of thin lemon slices)
- 3 small shallots
- about 1-2 Tbsp olive oil
- salt, to taste
Stove temp: medium to medium low
Chop the beet leaves and stems into about 1-2 inch pieces and wash thoroughly until water comes out clean. (No gritty greens allowed!)
Slice the shallots into small sections and toss into a skillet or frying pan with the oil. Sautee for a couple minutes until just beginning to soften and then add the greens.
As the greens begin to cook down add 2-3 thinly sliced lemon rounds, as well as the juice and salt. Remove the lemon slices after a couple minutes, so as to prevent the rinds from giving off a bitter flavor.
Allow the greens to cook, until just a little bite is left in the stem.
Serve the greens! I have eaten them right as they are, or I’ve also added a little sour cream to the side. They are amazing either way.