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The recipe is good but poorly written. Be careful when following the directions. Each instruction starts with a title that incorporates ALL the ingredients in that instruction. THEN it proceeds to tell you that certain ingredients are added first, followed by others. Very strange.
Hi PapaG, glad you liked the recipe! The instructions start with a bolded summary for each step. I started doing this a few years ago when I found that more and more people were reading the instructions from a cel phone (now more than 70%!). Summarizing and bolding the steps make the instructions much easier to follow if you are scrolling on a small screen.
Yummy. Tasted like Greek grape leaves to me. I used avocado oil and xylitol.
Not long ago, our grocery began leaving the greens on the beets. I was glad, because I had always heard how nutritious they are, but I had no idea how to prepare. I found your wonderful recipe about a year ago and I have made it many times since then. I’m here to say thanks, and to suggest a slight variation which I tried & loved. Tonight I was having a piece of salmon, with this in mind as a side, but I needed a little something more, like a starch. No time to cook pasta or potatoes, I decided to add a can of light red kidney beans (rinsed) at the end of preparation, allowing just enough time to heat them through. I am so pleased that I thought of it….beans worked perfectly together with the greens, a well-balanced meal with the salmon, plus I didn’t need to dirty another pan. Easy & delicious, this recipe rocks!
Thank you for the suggestion Bonnie!
I added just a dash of salt.
These were delicious! Great recipe! I kept looking at the greens attached to my beets and I thought it was such a waste to throw them away that I looked for and found your recipe. This is perfect for a Keto side! I steamed the stems with cauliflower and then added them both to the saute and it was lovely! They are delicate and yummy and there is no bitterness at all. Thanks for the great idea!
What is a good substitute for bacon in this recipe?
Hi Mary, you could just cook the onion and garlic in extra virgin olive oil instead.
The beet greens made a perfect little side-dish to add flavor to chicken and buttered beets! I’ll make it again!
I made this expecting to throw most of it out. But it was very good! Pairing it with the beets from the garden was great. I took Chris ‘ advice, and only used only one Tbls vinegar. Yummy.
Delicious! I will make this again
Yummy!Keeping this one as a favorite!!!
I like the recipe, but would reduce the vinegar to 1 tbsp. or less. Vinegar is used to tenderize tough greens like collards or kale and beetroot greens aren’t that tough. Hence, the vinegar taste is a bit strong for me. I also added salt. The process is spot on, though.
Thank you for sharing this recipe. I was at a loss for what to do with beet greens other than including them in borcht. This is delicious! I included the stems, and I did have to cook it about 25 minutes to boil off the liquid, so the greens were a bit more “done” than I’d have preferred, but still quite tasty.
Loved this recipe and easy to make…..
Hi,my name is Larry…. This recipe is very good , but I am going to have to try this with fresh cut beet greens. I am a canner and can about everything I get my hands on. I love pickled and canned beets, plus I can the greens by themselves. I drain hem and then saute….. yum very good… your recipe works well…. Thank You
As a child my dad always grew beets. Mom didn’t waste much but always pickled the stems and threw away the greens. I have tried twice cooking the greens like we cook turnip greens or collards. They were edible but not really tasty. We loved this recipe! Will do it again. As usual with cooking beets my entire kitchen is red. Let me get busy. Thank you. It is delicious!
Great! I’m so glad you like the beet greens Laura!
Thank you for this recipe, Elise. I was looking for this recipe for long time. I love it…
I’m so glad you like it Janet!
Thanks for this recipe, Elise. It looks and sounds like a wonderful Thanksgiving side dish! We have a boatload of beets that we are going to harvest very soon. We’ll never going to be able to eat all the greens, but we can dehydrate them for future cooking. We’ve done that with Swiss Chard and Kale, so I imagine it will work the same for beet greens. Nice to have these greens in jars to add to casseroles, soups and stews, etc. We have a dehydrator, but for those who don’t, you can dry them in the oven on low heat.
Great recipe. I make it easy and make a Chinese chicken salad dressing in the blender and add beet greens to make it greener and healthier.
I will try this, but I usually just run them through the juicer. I will jucie almost anything.
Made this tonight; we have always loved beets, but I’ve usually discarded the greens. No longer!! This was simple and outstanding! I did use more bacon (can never go wrong with bacon!), and I did not cover the greens, but just kept tossing them as they cooked for about 5 minutes. I used a ton of greens (didn’t weigh them so i’m not sure but it worked). Didn’t remember to buy cider vinegar so just used plain white. I’m sure the cider is better and I will get some to have on hand for next time. My husband and I devoured the whole mess of greens in no time. YUM!!