Beet greens and stems are edible and delicious. This sautéed beet greens recipe shows an easy, quick way to use them. With only a few ingredients, it’s vegan, gluten-free and ready in about 20 minutes.
We grow beets in the garden every year so I can make roasted beets and cold borscht, but when you buy beets with stems and leaves attached it feels wasteful to discard them. Those greens and stems are tasty and worth cooking—so let’s use them.
Sautéed beet greens and stems cook quickly in a skillet. The stems add a pleasant crunch while the leaves become tender and slightly sweet with earthy notes. My main tip: hold back most of the salt and other seasonings until the end so you can adjust based on how much the greens have reduced.
Ingredients you’ll need
- Beet greens and stems: Use leaves that are dark green and discard any that are yellowed or brown. Include the stems for texture.
- Olive oil, garlic, crushed red pepper, kosher salt: Simple seasonings that let the flavor of the greens shine.
*Exact measurements are listed in the recipe card below.
How to store fresh beet greens
Separate the greens from the beets as soon as possible. Store unwashed greens in a zip-top bag or airtight container in the refrigerator for 2–4 days to keep them fresh longer.
How to cook sautéed beet greens and stems
Step 1: Prep the beet greens and stems
Remove the stems from the leaves. Finely dice the stems and roughly chop the leaves so they cook evenly.
Step 2: Cook the beet stems and prep the garlic
Heat olive oil in a skillet over medium. Add the diced stems and sauté until they shrink and begin to brown and crisp, about 5–7 minutes. While they cook, chop the garlic.
Step 3: Cook the garlic and beet greens
Add the garlic and sauté until fragrant, about 1 minute. Add the greens and use tongs to keep everything moving so the garlic doesn’t stick or burn. Continue turning until the greens have wilted to your preference.
I prefer the greens just barely wilted so they stay tender but still have substance. When they’ve cooked down, finish with kosher salt and a pinch of crushed red pepper flakes, then serve.
Prep tip
Greens look voluminous at first, but they collapse as they cook. Keep sautéing and they’ll reduce dramatically—they’re mostly water.
Expert tips
- Wash thoroughly: Beet greens can hold grit since they grow close to the soil; rinse well.
- Salt at the end: If you salt too early the greens can become overly salty as they shrink. Season lightly when finished.
- Flexible quantities: This recipe scales easily—use more or less greens, adjust the garlic and chili flakes to taste.
Ways to use beet leaves
Beet leaves are tender and versatile: use them raw in salads, sauté them as a side, or add them to other dishes.
- Add to pasta: Toss sautéed greens and stems into pasta or layer them in lasagna in place of spinach.
- Make pesto: Blend the leaves into a green pesto on their own or mix with basil for an earthier sauce.
- Stir into soups: Use them as a substitute for spinach or kale in soups and stews.
Try these beet recipes
- Roasted vegetable salad with beets makes the root vegetable the star.
- Pork tenderloin with golden beets is a favorite one-pan meal.
Quick, easy, and a great way to reduce food waste
- Ready in under 20 minutes.
- Simple to make with a few ingredients.
- Using beet leaves and stems prevents food waste—don’t throw them away.
- Adjust garlic and chili flakes to taste.
- Vegan, vegetarian, gluten-free and dairy-free.
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Recipe
Sautéed Beet Greens Recipe
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Equipment
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carbon steel or cast iron skillet
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chef’s knife
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cutting board
Ingredients
- 6 cups beet greens
- 3 cloves garlic
- pinch crushed red pepper flakes
- 1 tablespoon olive oil
- kosher salt
Instructions
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Remove the stems from the beet leaves. Roughly chop the leaves and finely dice the stems.
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Heat olive oil over medium in a large skillet.
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Add the beet stems and sauté until reduced and beginning to brown and crisp, about 5–7 minutes.
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Add the garlic and sauté until fragrant, about 1 minute.
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Add the greens and toss frequently with tongs so the garlic doesn’t burn. Cook until wilted to your liking.
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Season with kosher salt and a pinch of crushed red pepper flakes. Serve warm.
Notes
- Flexible amounts: Use more or less greens as needed. Adjust garlic and seasoning to taste.
- Wait to salt: Season at the end so the reduction of the greens doesn’t make them too salty.
- Keep the greens moving: Turn with tongs so garlic doesn’t burn and the greens cook evenly.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid over-wilting.
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Nutrition
Carbohydrates: 6g
Protein: 3g
Fat: 7g
Nutrition information is an estimate and not guaranteed.