Simple and Delicious Beet Greens

Simple and Delicious Beet Greens

Daryl 0

"Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!"

Ingredients 20 m {{adjustedServings}} servings 49 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
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  • Cook's Note
  • Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
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Reviews 54

  1. 70 Ratings

Wilma Laura Wiggins

I just saute in olive oil in a big skillet and skip the blanching part to save washing a pan. First I thinly slice the stems and add them first to get a bit of a head start on the leaves then slice the leaves in thin strips (the bunch at a time). When wilted it is ready.


I had never had beet greens before and I thought this was a very good, easy dish to prepare. I did not use the red pepper flakes as I have an 8 year old who does not like anything spicy, but it would probably be a good addition. I plan to make this again and I think I will try adding some crumbled bacon to it next time for a little twist. Thanks for the recipe!


Outstanding. I had never thought of putting the greens in cold water after boiling. That really kept them fresh. I used more olive oil. Forgetting to season the green while cooking I put kosher salt and fresh ground black pepper on the greens as I served them. My dinner guests loved them.