Beet Greens

All these years I’ve been loving beets but throwing the beet greens away. Yikes! No more. This is a delicious way to serve greens, whether collard, kale, or beet. In fact, beet greens taste (and look) a lot like Swiss chard.

So, the next time you buy beets with the greens attached, don’t throw away the greens! Chop them up and add them to a soup or stew, or prepare sautéed with onions and bacon like we are doing in the following recipe.

Beets with Beet Greens

Beet Greens Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Yum

Ingredients

  • 1 pound beet greens
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

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Beet Greens

Showing 4 of 69 Comments

  • Marlene Pegel

    I think this is great!

  • carolyn

    I tried this last night. Y-U-M!

  • Beetie

    Great recipe. The only thing I’d do differently would be the use of the stems: rather than throwing them away, I’d chop them up and throw them in the pan ahead of the greens, letting them cook until they’re soft. They’re really good, and a pretty color.

  • Mary Jo

    I have been eating beet greens ever since I was a little girl and my mom used to serve them to us kids, they are one of my favorite greens and no you do not have to cook them very long about like spinach

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